Jamie's 20-Minute Meals
By Jamie Oliver
Ingredients
1 onion (160g)
1 clove of garlic
1 x 120g tin of sardines in olive oil, from sustainable sources
½ a bunch of flat-leaf parsley (15g)
½–1 fresh red chilli
1 tablespoon baby capers in brine
150g dried linguine
1 small bulb of fennel (160g)
1 lemon
2 tablespoons pine nuts
Method
- Boil the kettle. Peel and coarsely grate the onion, peel and finely grate the garlic, then place it all in a frying pan on a medium-high heat with the oil from the sardine tin. Finely slice and add the parsley stalks, reserving the leaves. Finely slice the chilli and add half to the pan, along with the capers, a splash of their brine and 100ml of water. Cook for 8 minutes, stirring regularly.
- Meanwhile, cook the linguine in a pan of boiling salted water for 2 minutes less than the packet instructions, until al dente. Use a speed peeler to finely slice the fennel, reserving any herby tops. Toss with the parsley leaves and the remaining sliced chilli, and finely grate over the lemon zest.
- Break the sardines into the onion pan and add the pine nuts. Cook on a low heat, stirring regularly and giving it some love, until the pasta is ready.
- Squeeze half the lemon juice over the sardines, then use tongs to drag across the linguine. Feed it with enough cooking water to create a silky sauce, cooking for another 2 minutes, or until the pasta is perfect. Season to perfection, then serve with the salad, and lemon wedges, for squeezing over.
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