Ingredients for 4 people

  • 3 tsps olive oil
  • 50 g dried breadcrumbs
  • Grated peel and juice of half lemon
  • 3 cloves garlic, minced
  • Small bunch coriander, finely chopped
  • 2 x 120 g cans sardines in tomato sauce
  • 500 g passata (or tinned tomatoes, blitzed)
  • 50 g olives, drained and sliced
  • 10 ml De Nigris Thick & Intense Balsamic Vinegar of Modena
  • 400 g linguine pasta
  • 30 g parmesan, flaked
  • Black pepper, to taste

For the recipe


Heat 1 tsp olive oil in a non-stick frying pan over a low heat. Add breadcrumbs and stir frequently until they begin to turn golden. Add the grated lemon peel, minced garlic, and another 1 tsp oil, and continue stirring and cooking for another couple of minutes. Empty onto a plate, stir in half the parmesan, and set aside to cool.

Begin cooking pasta according to pack instructions, so that it will be ready wen the sauce is done.

Return the frying pan to a medium heat. Add final tsp olive oil and the sardines. Cook for 2-3 mins, gently breaking up the sardines with a wooden spoon. Add the passata, (or tinned tomatoes) and the olives and simmer gently for about 10 mins. The stir in the remaining parmesan ad the De Nigris Thick & Intense Balsamic Vinegar of Modena.

Drain the pasta, toss it in the sauce, and serve in bowls, each topped with a handful of the crunchy breadcrumbs, a sprinkle of parmesan, some freshly ground black pepper, and a garnish of fresh coriander leaves.