Spaghetti with Chilli, Sardines & Oregano

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, divided)
• 2 cloves Garlic (finely chopped)
• 1 small Red Chili (finely diced, seeds removed for less heat if desired)
• 1 cup Breadcrumbs (plain, preferably panko for extra crunch)
• 10 pieces Canned Sardines in Olive Oil (drained, oil reserved for cooking; roughly two 4‑oz cans)
• 400 grams Spaghetti (dry weight, cook al dente)
• 2 tablespoons Fresh Oregano Leaves (roughly chopped)
• 2 cups Rocket (Arugula) (washed and patted dry)
• 30 grams Parmesan Cheese (freshly grated)
• 2 tablespoons Crème Fraîche (room temperature)
• 2 tablespoons Ricotta Cheese (soft, dolloped at the end)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Crunchy Garlic Breadcrumbs

   Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the chopped garlic and breadcrumbs, stirring constantly until the breadcrumbs turn golden and fragrant. Season lightly with salt and pepper, then transfer to a plate lined with kitchen paper to drain.

   Time: PT2M

2. Start the Sardine‑Chili Base

   Add the reserved sardine oil (about 1‑2 tablespoons) to the same pan and increase to medium‑high. Quickly fry the diced chili and the remaining chopped garlic for about 30 seconds until aromatic.

   Time: PT1M

3. Cook the Spaghetti

   Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, usually 8‑9 minutes. Reserve ½ cup of pasta water, then drain the pasta.

   Time: PT8M

   Temperature: 212°F

4. Add Sardines to the Pan

   While the pasta is draining, roughly chop the sardines into bite‑size chunks and add them to the chili‑garlic mixture. Toss for 30 seconds just to warm through; the sardines should stay tender.

   Time: PT1M

5. Combine Pasta and Sauce

   Add the drained spaghetti to the pan with the sardine mixture. Toss together, adding a splash of the reserved pasta water if needed to loosen the sauce. Fold in the fresh oregano leaves and the rocket, allowing the heat to wilt the greens slightly.

   Time: PT2M

6. Plate and Finish

   Divide the pasta between two plates. Sprinkle the crunchy garlic breadcrumbs over the top, grate Parmesan cheese, dollop crème fraîche, and place small ricotta pearls around the dish. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g