SARDINE PASTA WITH CRUNCHY PARSLEY CRUMBS

Sardine pasta with crunchy parsley crumbs image

An affordable way to include oily fish in your diet. Canned sardines are a great source of omega 3 and add oomph to this simple, family pasta dish

Provided by Katy Gilhooly

Time 35m

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
50g dried breadcrumbs
3 garlic cloves , finely chopped
1 rosemary sprig, leaves finely chopped
2 x 120g cans sardines , drained
500g passata
50g sliced black olives , drained
350g linguine or fusilli
small pack parsley , leaves chopped
25g parmesan , finely grated

Steps:

Heat 1 tsp olive oil in a non-stick frying pan over a low-medium heat. Add the breadcrumbs and cook, stirring, until they start to turn golden. Add another 1 tsp oil and the garlic. Cook, stirring, for a moment, then tip onto a plate and set aside to cool.
Put a large pan of salted water on to boil. Return the frying pan to a medium heat. Add the remaining 1 tsp olive oil with the rosemary and the sardines. Cook for 2-3 mins, gently breaking up the sardines with a wooden spoon. Pour in the passata, add the olives and leave to simmer gently for about 10 mins.
Meanwhile, add the pasta to the boiling water and cook following pack instructions. Stir the parsley and half the Parmesan into the breadcrumbs. Drain the pasta, reserving a little of the cooking water. Add a splash of the water to the tomato sauce until it is thin enough to coat the pasta, then stir in the remaining Parmesan. Toss the pasta in the sauce and serve in bowls, each topped with a handful of the crunchy breadcrumbs.

Nutrition Facts : Calories 536 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 1.1 milligram of sodium