Canned sardines in tomato sauce become a quick weeknight sauce over pasta. The fish is already cooked and tender, the sauce already built; you just need to warm it through and toss with pasta. Dinner is on the table in under twenty minutes.

Serves 2. 18 minutes, 8 at the stove.

About 410 calories a serving, 13 g protein, 66 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 ounces of pasta until it is al dente, about nine minutes; drain and set aside.10 min
2. While the pasta cooks, warm 1 tablespoon of oil in a large pan over medium heat and add 1 clove of garlic, minced, stirring until fragrant, about one minute.1 min
3. Pour in the sardines with their sauce and 1/2 cup of tomato sauce; stir and warm through for two minutes until the sauce is steaming.2 min
4. Toss the cooked pasta with the sardine sauce, season with salt and pepper to taste, and serve at once.

Note Swap fresh tomato sauce for the canned if you have it. Leftovers keep covered in the fridge for two days; reheat gently with a splash of water. Serve with crusty bread and a green salad to round out the meal.