Dive into this vibrant Sardine Salsa Spaghetti, a quick and easy dish bursting with fresh flavours! The omega-3 rich sardines pair perfectly with juicy tomatoes, zesty lemon, and aromatic basil, creating a meal that's both delicious and incredibly good for you.
large ripe
pitted black
zest and juice
shredded
drained, oil reserved (optional)
Finely chop the two large ripe tomatoes, very finely chop the red onion, quarter the pitted black Kalamata olives, and finely chop the red chilli.
Boil the wholewheat spaghetti according to the pack instructions until al dente.
While the spaghetti cooks, combine the chopped tomatoes, red onion, quartered olives, finely chopped red chilli, lemon zest, and shredded basil or chopped fresh oregano in a large bowl. Mix well.
Gently heat the drained sardines in olive oil either in a microwave or in a pan until warmed through.
Drain the cooked spaghetti and return it to the pan. Add the tomato mixture and toss everything together thoroughly.
Break the warmed sardines into chunky pieces and add them to the spaghetti. Season with lemon juice, black pepper, and a little of the reserved sardine oil, if desired. Toss gently to combine and serve immediately.
For an extra burst of flavour, lightly toast the sardines in a pan with a drizzle of their oil before adding them to the pasta.
If you don't have fresh basil, you can use 1 teaspoon of dried oregano as a substitute.
This dish is best served immediately, but leftovers can be stored in an airtight container in the fridge for up to 1 day.