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Photograph of Sardine & aubergine puttanesca with feta.

ItalianSardine & aubergine puttanesca with feta

Serves 2 | Prep 5 mins | Cook 12 mins

A simple and quick pasta dish using the versatile and humble tinned sardine. You can use any pasta shape you like, but a tubular one such as casarecce works well with the chunky sauce.

Source: Foolproof Fish: 60 Delicious Dishes to Make at Home

Ingredients

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200 g casarecce pasta (or any other pasta)
2 tbsp olive oil, plus extra for drizzling
2 cloves garlic, sliced
½ tsp chilli flakes
1 small aubergine, diced
95 g skinless, boneless sardines
1x 400 g tin chopped tomatoes
50 g pitted black olives, halved
1 tbsp capers, drained and rinsed
handful flat-leaf parsley, chopped, plus extra to garnish
50 g feta, crumbled
sea salt and freshly ground black pepper

Instructions

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Start by putting a large pan of salted water on to boil. When boiling, add the pasta and cook according to the packet instructions.
Meanwhile, make the sauce: in a large frying pan over a medium heat, warm the olive oil, then add the garlic, chilli flakes and aubergine. Fry for until the aubergine is softened and going golden brown. Next add the sardines and tomatoes and allow the sauce to bubble and heat through. Finally, add the black olives, capers and parsley, mix through and season.
Once the pasta is cooked, reserve a mug of the starchy cooking water. Use a slotted spoon to transfer the cooked pasta from the pan and into the sauce. Add a splash of the pasta water and toss the pasta in the sauce so it is well coated.
Serve the pasta in bowls and top with some crumbled feta, chopped parsley and a drizzle of olive oil.

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