Wholewheat spaghetti with sardines and cherry tomatoes

1. Cook spaghetti in a large pan of boiling water for 10-12 minutes or according to packet instructions, until tender.
2. Meanwhile, make sauce. Heat olive oil in a non-stick saucepan; add onion and garlic (if using) and sauté for 5-7 minutes or until onion is softened.
3. Stir in chilli flakes, tomatoes, peas, passata and sardines with their sauce, breaking up sardines roughly. Cover and simmer for about 5 minutes or until sauce is hot and tomatoes are softened. Stir in basil; season with black pepper.
4. Drain spaghetti, reserving 2 tablespoons of the cooking water; add reserved cooking water to sardine sauce in pan. Add spaghetti to sauce, toss to mix well. Serve immediately, sprinkled with extra shredded basil.

Cook's tips

• Try dried white or spinach pasta (such as spaghetti, tagliatelle, fusilli or penne) instead of wholewheat spaghetti, or use another type of dried wholewheat pasta (such as fusilli or penne).
• Substitute sardines with canned mackerel fillets in tomato sauce.
• Try using frozen (defrosted) baby broad beans or sweetcorn kernels in place of the peas.
• Serve with a dark green leaf salad if you like.