Tinned Seafood Pasta, by Mitch Tonks

This Tinned Seafood Pasta recipe crafted by chef, Mitch Tonks is incredibly delicious and quick to make. A dish that is a testament to the art of thrift and resourcefulness, utilising affordable store cupboard staples to create a speedy, unfussy meal that's perfect for the hungry gap.

The sauce boasts a tantalising combination of sardines and tomatoes, delivering a complex depth of flavour that's sure to satisfy your taste buds.

With minimal prep time and effortless execution, this recipe is certain to become your go-to for a delicious and convenient supper.

Ingredients

120g

Casarecce pasta
360g

Cherry tomatoes on the vine, quartered
80g

Black olives, roughly sliced
125g

Tinned sardines in olive oil
400g

Passata
A small handful

Flat leaf parsley, chopped
A splash

Olive oil
A sprinkle

Parmesan

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Method

Start by putting a pan of water on the hob, add a generous pinch of sea salt and bring the water to a rolling boil. Once boiling, add the pasta and cook as per the instructions on your pasta packet. Once cooked drain and leave to one side.
Roughly slice the tomatoes and olives. Then place a frying pan over a low-medium heat, add the sardines, including their oil and gently fry.
Put a large pan on the heat, add the sardines, including the oil and begin to heat through.
Add the tomatoes and gently fry for a couple of minutes, stirring occasionally. Add the passata and bring the pan to a simmer. Once the sauce has reduced by half, this should only take around 5-8 minutes, add the chopped olives and cook for further 3 minutes.

To the pan add the drained pasta, stir through, and then add the chopped parsley.

Finally, drizzle with a little good quality extra virgin olive oil and grate some hard cheese such as parmesan or pecorino over the top.