Sardine pasta became a Cuban home-kitchen staple during years of scarcity, made by simmering canned sardines with tomato, garlic and chilli flakes before tossing them through the pasta. Despite its humble ingredients it makes a hearty, spiced plate, and it is just as good for using up leftover cooked pasta.
Soften the finely chopped onion in olive oil, add the crushed garlic and chilli flakes and cook for a few more seconds. Stir in the tomato paste, cook for a minute, then loosen the sauce with half a cup of hot water.
Flake the drained sardines into the sauce, checking for bones as you gently mash them with a fork. Add the salt and pepper and simmer for 10 more minutes.
Boil the pasta in plenty of salted water for one minute less than the packet instructs, reserving half a cup of the cooking water as you drain it.
Toss the drained pasta through the sauce with the reserved cooking water and cook for 3 more minutes, then rest off the heat for 5 minutes. Finish with a squeeze of lemon juice and the parsley.
Salt the pasta water generously while it boils — that is what balances the dish's flavour. Check the sardines carefully for any stray bones while making the sauce. Allergens: contains gluten (pasta) and fish.
Swapping the sardines for canned tuna makes the sauce leaner and lighter; adding an extra teaspoon of olive oil keeps the balance.
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