A lovely lighter style sauce to toss through pasta
Prep time:5 mins
Cook time:5 mins
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 2 tomatoes, diced
- 2 spring onions, chopped
- 110g can John West Sardines in Tomato Sauce
- 5 pitted black olives, halved
- 1 teaspoon sugar
- Cooked pasta, for serving
Heat oil in a saucepan, add garlic and tomato and cook for 3 minutes, stirring occasionally.
Add spring onions, John West Sardines, olives and sugar, and cook for 2 minutes. Season to taste with pepper and serve over cooked pasta.
Add ½ cup of thinly sliced roasted eggplant to the sauce.