October 08, 2018
Comfort Food, Dinner, Lunch,
Fish, Sardine, Pasta, Fettuccine, Italian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Stove Top, No Eggs, Non-Dairy more
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"From one of our national supermarkets free monthly magazine June 2018."
Cook the pasta in a large saucepan of salted boiling water following packet direction or until al dente and drain well, reserving 1/4 cup (60ml) of the cooking liquid.
Meanwhile, heat a large frying pan over medium heat and add oil, onion and salt and cook, stirring, for 2 minutes or until onion is soft and then add the garlic and cook for 1 minutes until aromatic.
Add chilli flakes, if using and cook for 30 seconds and stir in the stock and passata and reduce heat to low and cook for 5 to 6 minutes or until the sauce thickens slightly and gently fold in the sardines and roasted peppers.
Add pasta, reserved cooking liquid, lemon zest, lemon juice and parsley to the sauce mixture and gently fold until well combined and season with salt to serve.
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