Ingredients (Serves 2)

• 140g/5oz penne pasta
• 1 tbsp sunflower oil
• 85g/3oz piece of chorizo, thickly sliced
• 1 small bulb Florence fennel, sliced
• 1 red onion, finely sliced
• 2 tbsp red wine vinegar
• 1 x 95g can of John West Boneless Sardines in sunflower oil, drained
• Salt and pepper

Method

1. Cook the pasta in a nice big pan, in salted water, according to pack instructions or until tender. Drain and drizzle with the sunflower oil, season and keep warm.
2. While the pasta cooks, fry the chorizo in a large frying pan, over a low heat, until the fat begins to run.
3. Add the fennel and red onion and toss over a medium heat for 3 – 4 minutes or until beginning to soften.
4. Add the vinegar and Sardines. Heat through until the sardines are nice and hot then stir gently into the penne. Serve.

Nutritional Information (per serving)

• 545kcals
• 28g protein
• 23g fat (of which 6.5g saturated)
• 59g carbohydrate (of which 6g sugar)
• 4g fibre
• 1.1g omega-3