Angela Hartnett's spaghetti with sardines recipe

This dish smacks of the summer. Tomatoes are just coming into season and the sweetness of the sardines works beautifully with the chilli and garlic.

Serves 4 as a starter, or 2 as a main

250g spaghetti
2 tbsp olive oil
4-6 sardines, split into fillets, bones removed and sliced in four pieces
2 cloves garlic, sliced
½ tsp red chilli, finely chopped
4 large tomatoes, diced
1 tbsp basil

In a pan of salted boiling water, add the pasta and cook as per packet instructions (this is usually between nine-11 minutes).

While the pasta is cooking, prepare the sauce.

Heat 2 tbsp of olive oil in a pan. Add the garlic and chilli. Sauté for 30 seconds, without adding any colour.

Add the tomatoes and cook for five minutes, until you have a thick sauce.

Finally, just before the pasta is ready, add the chopped sardines and cook for two minutes.

Drain the pasta and toss with the sardine and tomato sauce.

Finish with the basil and serve immediately.

• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett

Thanks to guardian.co.uk who have provided this article. View the original here.