Ingredients:

  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 0.5 tsp red pepper flakes
  • 2 tbsp concentrated tomato paste
  • 0.5 cup tomato purée
  • 0.25 cup dry white wine
  • 250g tinned sardines in olive oil or water, drained
  • 0.25 tsp sea salt
  • 0.25 tsp black pepper
  • 1 tsp red wine vinegar
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Heat the extra virgin olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add the sliced garlic and red pepper flakes.
  2. Cook for 1–2 minutes, stirring constantly, until the garlic becomes fragrant and turns a pale mahogany color. Do not over-brown.
  3. Stir in the tomato paste and fry for 2 minutes until it darkens slightly and smells sweet.
  4. Whisk in the white wine to deglaze the pan, scraping up any browned bits, then stir in the tomato purée.
  5. Let the sauce bubble and reduce for 3–5 minutes until thickened.
  6. Gently fold in the drained sardines, sea salt, and black pepper. Simmer for 1-2 minutes until the fish is heated through.
  7. Remove from heat and stir in the red wine vinegar, fresh parsley, and lemon zest before serving.