RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 400gm Coles Linguine
  • ¼ cup Cobram Estate Robust Extra Virgin Olive Oil
  • 1 cup breadcrumbs
  • ¼ cup pinenuts
  • 2 cloves garlic, finely chopped
  • 2 Tbsp chopped fresh parsley
  • 1 brown onion, finely chopped
  • 150gm cherry truss tomatoes, halved
  • 2x tins John West Lemon Chilli Garlic Sardines, drained
  • 40ml dry white wine
  • 1 tsp dried chilli flakes
  • Lemon to serve

 

METHOD:

  • Bring a large pot of salted water to a boil and cook pasta as per packet instructions, to al dente. Drain.
  • Meanwhile, heat 2 Tbsp the olive oil in a frypan over medium heat. Add the breadcrumbs and pinenuts and cook, stirring often for 1-2 minutes or until lightly golden. Add half of the garlic, stir through to combine and cook for a further minute until fragrant. Remove from heat, transfer to a bowl and stir through half of the parsley.
  • Return the frypan to a medium heat and add the remaining olive oil. Fry off the onion for 3-4 minutes, until translucent, stirring often. Add the remaining garlic and the cherry tomatoes and cook for a further 1-2 minutes. Pour in the white wine to deglaze and add the sardines. Toss to combine and cook until sardines are heated through.
  • Add the drained bucatini to the pan, along with the dried chilli flakes and remaining parsley and toss to coat evenly. Season with salt and pepper to taste. Divide into serving bowls and garnish with the pinenut breadcrumbs and a squeeze of lemon juice.

Our friends at Wine Selectors recommend pairing this dish with a Vermentino

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