Preparation Time
15 minutes
Serves
2
Nutrition
N/A
Puree
Blend some sardines with some of the onion and a little lemon juice.
Finger Food
Let your baby pick at pieces of cooked spaghetti and sultanas.
Ingredients
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160g pasta (such as spaghetti)
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1 tablespoon oil
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Zest of 1 lemon
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1 onion
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1 clove of garlic
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1 small red chilli or 2 pinches of the dried stuff
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A handful of raisins or sultanas
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50g frozen green beans
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1 x 120g tin of sardines
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Finely chopped fresh parsley, to garnish
This budget-friendly recipe is quick to put together making it an ideal speedy evening meal
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Bring a saucepan of cold water to the boil – or if you’re anything like me, use the kettle! Pop in the pasta, turn down to a low heat and cooking according to the packet instructions, usually around 8 to 10 minutes.
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While the pasta is boiling, put the oil into a small frying or sauté pan, and finely grate in most of the lemon zest – reserving some for a garnish. Peel and finely slice the onion and garlic, finely slice the chilli, and add to the oil and lemon. Tip in the sultanas and cook on a low heat until the onions are softening.
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Put the green beans into the pan followed by the sardines, breaking up the fish gently with a wooden spoon or wooden fork so as not to scratch the protective coating on the pan. (I am ridiculously obsessive about not scratching my sauté pan and, although it was a cheap one, it has lasted me six years so far, but lost me a lodger in earlier years.)
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Drain the pasta and tip into the pan with the fish. Toss everything together and serve with the reserved lemon zest and chopped parsley sprinkled over. Enjoy!
Recipe extracted from A Girl Called Jack by Jack Monroe (Michael Joseph, £12.99).