Sardine Pasta Bake

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This wonderful little concoction is fairly cheap, packed full of healthy fish oils, easy to make, and tastes good too. What more could you possible want? A few weeks ago I bought a packet of fresh sardines, 99p for 200g (3 sardines). I pulled them out of the freezer the other day, thinking I should probably actually use them. The only problem I had with this dish was the bones, but tinned sardines would work equally well, and the bones are not such a problem. I would say approx 100g (1 to 1 1/2 fish) fresh or 1/2 tin canned fish per person.

4 to 6 fresh sardines, or 2 tins sardines

1 lb pasta shapes

1 tin chopped tomatoes

a little milk (or pouring cream)

a generous pinch of Italian seasoning

2 slices of bread, crumbed

Boil the pasta for no more than 5 minutes, you only want it partially cooked. Grease the bottom of an oven-proof dish and arrange the sardines in the bottom. When the pasta is cooked, mix the herbs and tomatoes in with it and then pour it over the fish. Add a little milk to bring the liquid almost level with the top of the pasta. Sprinkle the bread crumbs over the top and bake at 200°C for 25 minutes. Easy!

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