Jamie Magazine
By Jamie Oliver
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About the recipe
Pasta con le sarde is a trademark dish of Sicily, due to the abundance of beautiful fresh seafood they have in southern Italy. However, my version uses tinned sardines, which are a great alternative if you can’t get fresh. Plus, using tinned fish also turns this dish into a speedy weeknight winner, which you can get on the table in under half an hour.
Recipe From
Jamie Magazine
By Jamie Oliver
2 large ripe tomatoes (200g total)
1 x 120g tin of sardine fillets in olive oil
200g baby spinach
300g dried wholewheat spaghetti
1 bulb of fennel
2 lemons
20g ricotta salata
1 pinch of dried chilli flakes
Ricotta salata is a firm white cheese made from ricotta that has been pressed, salted and aged. You can buy it from Italian delis, or online.
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