Ingredients

• 300g/10½oz spaghetti
• 2 tbsp olive oil
• 2 x 120g/4¼oz tin sardines in olive oil
• 1 onion
• chopped
• salt and black pepper
• 1 garlic clove
• finely sliced
• ½ tsp chilli flakes
• 200g/7oz curly kale
• chopped
• 1 lemon
• juice only

Directions

• Cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions.
• Meanwhile
• heat a large frying pan over a medium heat. Add 1 tablespoon of oil and
• once hot
• add the onion and a pinch of salt. Fry gently until soft and golden-brown. Once soft
• add the garlic and chilli flakes and cook for a further two minutes.
• Break the sardines into bite-sized pieces
• discarding any large bones. Add them to the onions together with the remaining oil. Heat through
• then add the kale with 3-4 tablespoons of the spaghetti cooking water. Stir to mix well then cover the frying pan with a lid or foil and cook for 3-4 minutes.
• Remove the lid and stir until the kale is completely soft.
• Drain the spaghetti
• reserving a little of the cooking water.
• Add the spaghetti to the sauce in the frying pan. Squeeze in the lemon juice and mix through to coat the spaghetti (you may need to add a little of the cooking water to loosen your sauce). Taste and season with salt and black pepper. Serve immediately.