Tomato spasta with Gremolata
This quick and vibrant Mediterranean pasta dish combines the bold flavors of sardines, capers, and garlic with the freshness of tomatoes and peppery rocket. Finished with a zesty gremolata of lemon and parsley, it’s a light yet satisfying meal packed with nutrients, perfect for a healthy weeknight dinner.
Ingredients
75g wholemeal spaghetti
½ of a 120g can sardines in oil
½ tbsp capers, drained
2 garlic cloves, crushed
2 tomatoes, roughly chopped
30g rocket (arugula)
½ lemon, zested
Small handful of parsley, finely chopped
Salt, to taste
Instructions
1. Cook the Pasta:
Boil salted water in a large pot and cook spaghetti according to package instructions until al dente. Drain and set aside.
2. Make the Tomato Sauce:
Heat 1 tablespoon of oil from the sardine can in a non-stick frying pan over medium heat. Add the capers and half the garlic; sauté for 1–2 minutes until fragrant. Add the chopped tomatoes and cook for 4–5 minutes until softened and bursting.
3. Add Sardines and Rocket:
Stir in the sardines and rocket. Toss gently for 1–2 minutes to break up the sardines and wilt the rocket. Season with salt to taste.
4. Prepare the Gremolata:
In a small bowl, mix the lemon zest, chopped parsley, and remaining garlic. Season lightly with salt.
5. Serve:
Top the cooked spaghetti with the sardine-tomato sauce, then sprinkle with gremolata. Serve immediately.
- Pro Tip
Boost the flavor even more by adding a pinch of chili flakes to the garlic and capers for a subtle heat. If you prefer a saucier pasta, splash in a few tablespoons of pasta cooking water before serving to loosen the sauce.
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