Sardine pasta with crunchy parsley crumbs
By Katy Gilhooly (BBC Good Food)
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.
- 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.