This recipe is a cheap and tasty meal that you can make in less than 20 minutes – a perfect weeknight staple.

I’m back! After an almost two year hiatus, I thought it was about time I started writing my recipes again. The decision to start up this blog again has been driven by several factors, including an ever-growing list of recipes and photos I’ve created over the last two years, as well as a knee injury that has made me sofa-bound and very bored!

To help ease myself back into the world of blog writing, I thought I’d begin with one of my most recent, and most loved, recipes. I first got this recipe idea based off an Instagram post from Joel Bennetts who is one of my favourite Instagram chefs. I’ve had one of his recipes saved on my phone for about a year (prawn spaghetti with chilli oil) and a few months ago I decided to try it for myself. I’m not exaggerating when I say it was one of the best pastas I’ve ever made. The best thing about it is that, although it is so simple, it is rich and delicious with a real depth of flavour.

Joel’s recipe uses prawns, but I’ve decided to swap it for a tin of sardines. The salty, fishy taste pairs perfectly with the chilli oil and capers – and significantly reduces the cost of this meal. In fact, I think it’s one of the cheapest meals I’ve ever made.

We now eat this every couple of weeks – when we can’t be bothered cooking but still want something tasty to eat.

So here’s the recipe – I hope you enjoy!

Sardine pasta with chilli oil

Preparation time: 5 mins

Cooking time: 15 mins

Servings: 2

Ingredients

• 150g of spaghetti
• 1 tin of sardines in tomato sauce
• 6 cloves of garlic, finely diced
• 1 onion, very finely diced
• 2 tbsp tomato puree
• 2 tbsp capers
• Chilli oil
• Salt and pepper

How to make spicy sardine spaghetti

1. Cook the spaghetti according to instructions in very salty water. Reserve one mug of pasta water before straining.
2. Meanwhile, gently sautee the onion in a little chilli oil. Once it begins to turn translucent, add garlic and fry until fragrant.
3. Add 2 tbsp of tomato puree to the onions and garlic. Cook for a couple of minutes till the puree darkens a little and thickens slightly.
4. Add capers and sardines. Mix together until the sardines have flaked apart.
5. Add salt, pepper and as much chilli oil as you like. You want to create quite an oily sauce which will coat the pasta well. If you’re not a fan of that much spice, just add a few tsp of chilli oil and then switch to your regular oil.
6. Once the pasta is cooked, toss it into the sauce and add a little pasta water to loosen and to turn the sauce glossy.
7. Serve with a drizzle of chilli oil.

And that’s it! 2 pans, 20 minutes, 1 delicious weeknight meal.

If you’re looking for more pasta recipes, why not try my pea pesto spaghetti? Or if you’re in the mood for more fish, take a look at my creamy tuscan salmon recipe, beer battered cod goujons or honey mustard salmon.

Enjoy!