Tinned fish seems to be having a moment, which is fine with us because we love it. We especially like Shines of Killybegs who do great sardines in sunflower oil, amongst lots of other delicious fishy things.
Wine Suggestion: An Italian white with a nutty twist at the end like Sartarelli’s Tralivio, a verdicchio from low yielding old vines that epitomises the very best of this grape and a perfect match to the umami saltiness of this dish.
Spaghetti with chilli, sardines & oregano – serves 2
- olive oil, for cooking
- 2 cloves of garlic, peeled and finely chopped
- 75g rough breadcrumbs, made from stale bread
- 200g dried spaghetti
- 1 red chilli, deseeded and finely chopped
- 1 x 120g tin good-quality sardines in oil, drained
- ½ tsp dried oregano
- 50g rocket
Heat a small frying pan over a medium heat. Add a good glug of olive oil and when it’s hot add the breadcrumbs and half the garlic. Cook for a few minutes until golden and toasted, then season with salt and pepper and toss well. Drain on kitchen paper if needed.
Cook the pasta according the pack timings in lots of very salty water.
Meanwhile, heat a large frying pan over a medium heat. Add a little oil, then add the remaining garlic and the chilli for 1-2 minutes. Flake the sardines into small pieces, then toss in the pan with the garlic and chilli.
Lift the cooked pasta out of the cooking water with tongs and add straight to the frying pan with the sardines. Toss to mix well, then add the oregano and season to taste.
Stir in the rocket and divide between two plates. Garnish with the garlicky breadcrumbs.
(Original recipe from Gordon Ramsay’s Ultimate Cookery Course,
Jono & Jules do food & wine 