Spanish sardines spaghetti

Ingredients :
1 225 g. jar of spanish-style sardines in oil, drained
1 whole sweet pimiento (canned)
2 tbsp. of minced garlic
2 onions
4 tomatoes
1 bell pepper
1 tbsp. of finely chopped parsley
4 tbsp. of butter
2 tbsp. of olive oil
1 c. of fish stock (water will do, too)
2 tbsp. of tomato paste
225 g. of spaghetti
salt and pepper to taste


How to :
Cook spaghetti according to package directions. Drain and transfer to a bowl. Add 2 tbsp. of butter and half of the chopped parsley. Toss to coat pasta well. Set aside and keep warm.

Finely chop onions, tomatoes, bell pepper and pimiento.

In a soucepan, heat remaining butter and olive oil. Saute garlic until golden brown. Add onions, tomatoes, bell pepper and pimiento. When vegetables start to liquefy, add drained sardines, cutting them into small pieces while mixing them into the vegetables. Add tomato paste and fish stock or water. Season with salt and pepper. Bring to a soft boil and simmer for 2 minutes. Stir in remaining parsley.

Pour sauce over buttered spaghetti. Top with grated cheese. Serve with buttered toast.