Sardine, tomato and olive pasta
Brilliant for a midweek meal, this punchy pasta dish uses heart-healthy oily fish with a mixture of popular deli foods - salami, olives and sun-dried tomatoes - for speed and convenience.
Keywords
- Not Set
Ingredients
- 300 g whole-wheat fusilli
- 2 105g cans sardines in oil (drained)
- 1 tsp extra virgin olive oil (or oil from the tomatoes)
- 8 thin slices salami (cut into thin strips)
- 1 398ml can artichoke hearts (drained and quartered)
- 8 sun-dried tomatoes (drained and chopped)
- 1 tbsp bottled capers (rinsed)
- 12 black olives (pitted, rinsed)
- 1 tsp red wine or sherry vinegar
- 12 large fresh basil leaves (roughly torn)
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