spicy sardine pasta

I've blogged about a recipe similar to this (sans sardines) before, but I love this recipe because it's the ultimate storecupboard one. The initial idea came from Delia, though I've twisted it a bit.

It's a bit more filling than my normal pasta recipes because I've been trying to eat a bit more on the nights before my run-days (Tuesdays, Fridays and Sundays). Hope you like it...

Spicy sardine pasta
(serves 2)

1 tin skinless and boneless sardines in olive oil, broken into pieces, oil reserved
1 chilli, finely chopped
1 clove of garlic, finely chopped
30 g capers
100 g black olives in brine, halved
1 tin of chopped tomatoes
1 tbsp tomato puree
200 g pappardelle pasta
salt and pepper

Put the pasta on to boil.

Then heat the oil from the sardines in a frying pan. Add the chilli and garlic and cook for a few minutes, making sure not to burn it. Then add the capers, olives and sardines and stir until coated. Pour in the chopped tomatoes and stir. Allow to simmer for 4-5 minutes.

When the pasta's ready, drain it immediately and return to the pot. Pour the sauce over and add the tbsp of tomato puree. Stir through and serve immediately.

Calories: 700 per serving. (As I said, this is more than I normally have for dinner. But given that I'm exercising the following day, I'll need every one of those 700...)