Ingredients

2 x 120g tins Princes Sardines in Sunflower Oil
150g Spaghetti
100g (about quarter of a head) Broccoli, cut into small florets
2tsp Pine Nuts
1tbs Sunflower oil from the tin
1 clove Garlic, crushed
Black Pepper

Method

1. Cook the spaghetti according to the pack instructions, adding the broccoli to the cooking water for the last 3 minutes.
2. Meanwhile, drain the sardines, reserving about 1 tablespoon of oil from the tin and set aside.
3. In a large pan, heat the reserved oil and add the garlic and pine nuts and stir over a low heat for 2 minutes.
4. Drain the cooked pasta and broccoli and tip into the pan on top of the garlic and nuts. Stir to coat the pasta then add the sardines. Heat through for a minute then serve.