Ingredients
- 375 grams dry fettuccine pasta
- 2 tablespoon olive oil (extra virgin olive oil)
- 1 medium brown onion, finely chopped
- Sea salt flakes, pinch
- 1 garlic clove, minced
- 1/2 teaspoon chilli flakes
- 1/2 cup chicken stock (125ml)
- 700 gram passata sauce ( jar cooking passata sauce Leggo's Italian Herbs recommended)
- 110 grams sardines (can, in extra virgin olive oil)
- 100 grams roasted peppers (strips finely chopped)
- 1 lemon, zested and juiced
- 1/2 bunch parsley leaves
- Sea salt, extra to serve
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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.
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Step 4: 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.
We hope you enjoy this recipe!
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