Sardine, Tomato & Olive Rigatoni

Ingredients

200 g rigatoni pasta 

Olive oil 

25g butter 

2 garlic cloves, thinly sliced

1/2 tsp fennel seeds

Pinch chilli flakes

Zest of 1 lemon 

1 tbsp tomato purée

1 x 400 g tin chopped tomatoes

1 tin sardines 

40 g pitted black olives, roughly chopped 

Juice of ½ lemon

Small handful parsley, finely chopped

Salt and black pepper

Method

1. Bring a large pot of well-salted water to the boil and cook the pasta according to packet instructions. Drain the pasta, reserving a splash of the cooking water. 

2. Meanwhile place a large frying pan over medium heat with the butter and a drizzle of olive oil. Add the garlic until just starting to turn blonde, then add fennel seeds, chilli flakes and lemon zest, cooking gently for about 30 seconds until fragrant. Stir in the tomato purée and cook for about a minute.

3. Pour in the chopped tomatoes and simmer for 6–8 minutes until the sauce thickens slightly.

4. Add the sardines, breaking them into large flakes, and stir in the olives.

5. Add the pasta to the pan with the lemon juice and parsley and toss everything together, loosening with a little pasta water if needed.

6. Divide between bowls and finish with plenty of black pepper and an extra drizzle of olive oil.