Spaghetti al a Minute

Ingredients / 2 port 200 g spaghetti, gluten-free 2 tbsp extra virgin olive oil 2 sardines, chopped 4 garlic cloves, minced 1 tbsp capers, chopped 1/2 fennel, thinly chopped

1 small zucchini, thinly sliced 1 red bell pepper, thinly sliced 200 g jar tomato 12 green olives, chopped 100 g feta cheese Celtic salt and freshly ground pepper

Method

• Put water to boil the pasta.

• Add the olive oil to a large pan and gently sauté the sardines and garlic under medium heat for a few minutes.

• Add the zucchini, bell peppers and fennel and continue for a few more minutes.

• Add the tomato, capers and green olives and simmer until the paste is ready.

• Transfer little water from the pasta into the sauce and sieve the rest.

• Directly mix the spaghetti in the sauce, stir gently and serve at once.

• Drizzle little extra olive oil and garnish with dill and feta cheese. Enjoy!

Tips

• This is a leftover recipe, and you can mix anything in the fridge. Very easy to do and very tasteful.

• You can serve any cheese you like. On the other hand, I like the feta cheese that fits amazingly with the vegetables.