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Ingredients
- 400 g bucatini
- Sea salt
- 1 tbsp olive oil
- 1 garlic clove, smashed
- 1 tbsp capers, rinsed
- 1/2 tsp dried chilli flakes or cayenne
- 2 anchovy fillets, chopped
- 300mL passata (tomato puree)
- 300g can of sardines
- 1 tbsp pine nuts, toasted
- 1 tbsp parsley, torn
Method
Cook the pasta in a large pan of salted water. Meanwhile, heat oil in a large frying pan over low heat, and add garlic, capers, chilli and anchovy, stirring.
Add the passata, stirring well, and simmer for 5 minutes. When the pasta is almost al dente, roughly chop the sardines. Add to the sauce and heat through. Drain the pasta, reserving a few spoonfuls of the water, and add the pasta to the sauce, tossing well. If dry, add the reserved water.
Scatter with pine nuts and parsley and serve in warm pasta bowls.
