A love letter to… summer pasta recipes!

As far as quick, easy, healthy summer suppers go, few things rival a simple Mediterranean-inspired pasta dish.

My culinary endeavours of the last few months have been a testament to this opinion, but having tired of my usual pesto and tomato-based recipes, I was more than little excited to switch things up.

With a little inspiration from azouro, this Sardine, Olive and Lemon spaghetti recipe was the first of several deviations from my pasta-bake norm.

Click here for the recipe.

The award-winning sardine fillets required by the recipe demand no cooking or preparation, making this one of the quickest and easiest fish-based dishes I’ve ever put together. They also come with seaweed, which adds both an umami and a nutritional dimension to the dish.

The recipe was carried by the citrus element and organic extra virgin olive oil, and although I kept the ingredients relatively simple on this one (using only lemon zest, lemon juice, chilli flakes and Galeta olives in addition to the sardines) the concensus was that some sundried tomatoes and asparagus wouldn’t have gone ammis (I’ll be adding them in next time!)

As for the brand behind these hero ingredients, Azouro specialise in a range of premium quality and authentic Portugese products, prepared by the finest artisanal food producers with attention to quality, provenance and sustainability, as well as superior tastes and flavours.

Having asked my family members for their opinions/ratings on this dish, all agreed that the flavour profile of the sardines has raised the bar in the realm of ‘tin dins’ (dinners made from tinned ingredients, in layman’s terms).

I am inclined to agree, and it’s the convenience aspect of this ‘Sardine, Olive and Lemon Spaghetti’ - coupled with its distinct nutritional advantages - which has me sold on it as a go-to for nourishing family dinners in a hurry, and on a budget.

Sponsored by Azouro