Sicilian pasta

Ingredients for 2 servings:

• 200 g pasta, e.g. linguine
• 1 can sardines, alternatively mackerel
• 100 g tomatoes, dried in oil
• 2 handfuls of arugula
• 2 tbsp olive oil
• 2 tbsp capers, optional
• 2 garlic cloves
• 4 tbsp Pecorino
• 2 dashes lemon juice
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Drain the sardines, tomatoes, and capers, reserving some of the oil from the tomatoes. Wash and roughly chop the arugula. Peel the garlic and chop very finely. Roughly chop the sun-dried tomatoes. Roughly crumble the sardine fillets. Meanwhile, cook the pasta al dente according to the package instructions. Heat 1 tablespoon of olive oil and 2 tablespoons of the reserved tomato oil in a pan. Briefly sauté the garlic and sun-dried tomatoes and add the capers. Add the pasta directly from the pot to the pan with a little of the cooking water. Add 2 tablespoons of grated pecorino, the lemon juice, and the sardines to the pasta. Toss everything in the pan for one minute until the cheese and pasta water have combined to form a creamy sauce. Remove the pan from the heat, add the arugula, and season with salt and pepper. Toss well again and serve on plates. Drizzle with the remaining olive oil and garnish with the remaining grated pecorino.