Sardine & Butterbean Puttanesca

Ingredients

2 tablespoons extra virgin olive oil

1 red onion, finely chopped

3 cloves garlic, crushed

2 red peppers, sliced

400g tin chopped tomatoes

3 tablespoon capers

50g olives, sliced

1 x 400g tin butter beans, rinsed and drained

¼ teaspoon chilli flakes

1 tin sardine fillets in olive oil, drained

2 tablespoons lemon juice

salt and pepper

20g Parmesan cheese, grated

Method

1. Gently sauté the onions for 2 –3 minutes in olive oil until softened, add the garlic and red peppers and sauté for a further 2 minutes.
2. Add the tomatoes, capers, olives, butterbeans and chilli flakes and simmer gently for 10 minutes to develop the flavours and thicken.
3. Add the sardines and lemon juice at the end to protect the delicate oils in the sardines and season with salt and pepper.
4. Serve with grated Parmesan cheese (optional).