Chilli sardine spaghetti

Prep 0 h : 5 m
Cook 0 h : 15 m


  • 3 medium lemons

    100g finely grated Parmesan

    2 x 155g cans sardines in chilli oil

    400g spaghetti

    140g bunches wild rocket, trimmed

    2 tbsp extra virgin olive oil, plus extra


  • Finely grate rind from 2 lemons (you need 2 tsp). Juice 1 of the lemons (you need 2 tbsp). Cut the third lemon into cheeks or wedges. Combine rind in a small bowl with Parmesan. Place sardines and their oil in a bowl; mash coarsely with a fork.

    Heat olive oil in a large frying pan over medium heat; cook sardines, stirring occasionally, for 4 mins or until heated through. Season. Remove pan from heat. Cook pasta in a large saucepan of salted boiling water for 8 mins or until almost tender. Drain; reserve 1 cup cooking water. Meanwhile, cut three-quarters of the rocket leaves in half. Add pasta to sardines; return pan to high heat. Add enough reserved cooking water to coat pasta.

    Add halved rocket and the lemon juice; cook, tossing, for 2 mins or until combined and rocket has wilted. Stir in half the Parmesan mixture.

    Divide pasta among bowls; top with remaining rocket and remaining Parmesan mixture. Drizzle with olive oil and serve with lemon wedges.