Linguine All Nuri Sardine

Sauté Nuri olive oil and garlic cloves in a large frying pan for about 2 minutes.

Add the entire contents of a can of Nuri Sardines and fry briefly.

Blanch the cocktail tomatoes: put them briefly in hot water, then rinse with cold water and remove the skins.

Cut the blanched tomatoes in half. Add the tomatoes, olives and capers to the Nuri Sardines, season with a pinch of pepper and simmer over medium heat for about 3-4 minutes.

Heat a large pot of water. Season the boiling water with coarse sea salt and add the linguine.

After 10 minutes, when the pasta is al dente, drain the water. While doing so, collect some of the cooking water and add it to the sauce.

Cook sauce over high heat for about 1 minute, then turn off. Sprinkle with a pinch of grated lemon zest, mix through with the pasta and serve immediately.

Garnish the linguine with fresh basil, fresh parsley and the remaining Nuri Sardines.

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