45g bread crumbs

3 cloves garlic, minced

2 tsp capers (approx 8)

1 x 400g tin chopped tomatoes

1 tbs parsley

¼ – ½ tsp dried chilli flakes or 1 small fresh chilli (seeds removed & diced)

2 x 106g tins Brunswick Sardines in Tomato Sauce

250g Spaghetti

Bring 2 litres water to the boil and put the spaghetti in to cook according to the packet instructions.

In a medium frypan heat 1 teaspoon olive oil and fry the breadcrumbs and 1 clove garlic until lightly browned, stir occasionally so the colour is

even. Pour breadcrumbs in a bowl or plate whilst you make the sauce.

Heat a teaspoon of oil in the frypan and add the garlic and capers. Cook for a minute over medium heat until fragrant. Add the tomatoes and heat

through. Add the parsley, chilli and flakes sardines with the tomato sauce. Stir to heat through.

Drain the pasta and toss through the sardine sauce. Serve immediately sprinkled with the golden crispy breadcrumbs.