Dive into this delightful sardine tomato pasta, elevated by a zesty gremolata! Packed with omega-3 rich sardines and fresh rocket, it's a healthy, low-calorie, and low-fat dish that's bursting with Mediterranean flavours and irresistible goodness.
drained, oil reserved
drained
crushed
roughly chopped
zested
finely chopped
Cook the wholemeal spaghetti according to the packet instructions in a large pan of boiling salted water until al dente.
While the pasta cooks, heat 1 tablespoon of the oil from the sardine can in a non-stick frying pan over a medium heat. Add the drained capers and half of the crushed garlic, sizzling for 1 to 2 minutes until fragrant.
Tip the roughly chopped tomatoes into the pan and fry for 4 to 5 minutes more until they have softened and burst.
Stir in the drained sardines and rocket. Toss a few times to break up the fish and wilt the rocket leaves. Season with salt and black pepper to taste.
In a small bowl, combine the lemon zest, finely chopped parsley, and the remaining crushed garlic. Season with salt and black pepper.
Drain the cooked pasta and transfer it to a serving bowl. Top with the sardine and tomato sauce, then generously sprinkle over the fresh gremolata.
For an extra layer of flavour, you can lightly toast some breadcrumbs in a separate pan with a drizzle of olive oil and sprinkle them over the finished dish for added texture.
If you prefer a milder garlic flavour in your gremolata, you can finely mince the garlic instead of crushing it, or even blanch it quickly before adding to the mixture.