Sardine and Tomato Tagliatelle
Sardine and Tomato Tagliatelle is another delicious recipe from The 28-Day Immunity Plan book, featuring a healthy portion of Omega-3 rich fish.
Serves 2
Per serving: 260 calories, 4.5g fat
Prep time: 5 mins
Cook time: 20 mins
Ingredients
100g (dry weight) tagliatelle pasta
1 vegetable stock cube
1 baby leek, finely chopped
1 garlic clove, crushed
Rapeseed oil spray
½ x 120g can sardines in tomato sauce
½ x 400g can chopped tomatoes
½ tsp vegetable stock powder
1 tbsp chopped fresh basil, plus extra to garnish
freshly ground black pepper, to taste
cherry tomatoes, to garnish
Method
- Cook the pasta in a large pan of boiling water containing the vegetable stock cube.
- Meanwhile, place the leek and garlic in a large non-stick pan sprayed with rapeseed oil and cook until soft.
- Stir in the sardines, tomatoes and stock powder and simmer to allow the tomatoes to reduce, seasoning with black pepper. Add the tablespoon of basil and reduce the heat.
- Drain the pasta and transfer to serving bowls. Remove the sauce from the heat, spoon the sauce on top and garnish with cherry tomatoes and the remaining fresh basil.