I thought I needed a dose of oily fish and omega 3 and unfortunately the only thing kicking around in my cupboards was sardines. I’m not their biggest fan so made a big pot of spicy, tangy, juicy puttanesca sauce to hide them in!
If you’re a fan of hiding sardines in olives, capers and a spicy tomato sauce then try this. Serves 2:
1 large red onion, chopped
2 cloves garlic, thinly sliced
1 can of chopped tomatoes
2 bay leaves
handful of olives
handful of capers
1 chilli, sliced
tin of sardines
Heat up some oil in a big pan, add the onions and cook gently until soft.
Add a squidge of tomato paste along with the garlic and chilli and cook for about 5 more minutes. Pop in the can of tomatoes then fill half of the empty can with hot water, rinsing it out then emptying it out into the pan. This adds a little more moisture to cook with. Bring to the boil, add the bay leaves, a sprinkle of salt, pepper and sugar and a cheeky squidge of tomato ketchup to sweeten up the bitterness of the chopped tomatoes.
Simmer for 30 minutes or so until reduced down.
Spoon everything into big bowls, add a grind of black pepper and, of course, a huge handful of parsley.