Ingredients
| FOR THE SAUCE | |
| ¼ cup olive oil | |
| 1 small onion or 2 shallots, finely chopped | |
| 2 cloves garlic, crushed | |
| 300g ripe, coloured cherry tomatoes | |
| ¼ cup white wine | |
| sea salt and cracked pepper | |
| 2 portions cooked spaghetti | |
| FOR THE SARDINES | |
| 2-3 tablespoons of oil from tinned sardines, or olive oil | |
| 1-2 tablespoons capers | |
| 1 clove garlic, crushed | |
| 1 lemon, cut into wedges | |
| 6-8 sardines in oil | |
| fresh thyme sprigs |
This very simple dish hits the spot every time. The sweetness of the blistered cherry tomatoes, salty capers and the garlicky sardines makes this super tasty in no time at all.
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Instructions
| 1. | To make the sauce, heat the olive oil in a deep-sided frying pan and sauté the onion and garlic until soft and fragrant. |
| 2. | Add the cherry tomatoes and wine and simmer for 5 minutes until soft and blistered. |
| 3. | Mash a few of the tomatoes to make a rustic sauce and season well with sea salt and cracked pepper. |
| 4. | Stir through the spaghetti, tossing to coat the strands well. |
| 5. | For the sardines, heat the fish oil and sauté the capers, garlic and lemon wedges until caramelised then set the lemon aside and add the sardines and fresh thyme and grind over some cracked pepper. |
| 6. | Cook for a few minutes to heat through and get crispy. |
| 7. | Serve the warm tomato spaghetti topped with the crispy sardines and lemon wedges and sprinkle over some fresh thyme. |
This is an edited extract
from Take Me to Spain
by Melanie Jenkins &
Jo Wilcox, published
by Beatnik, RRP $60,
now available.