Bring a saucepan of water & a good pinch of salt to the boil & cook the spaghetti following the packet instructions
Finely chop the garlic & chilli and fry this in a frying pan using the oil from the sardine tin. Do this on a low heat as you don’t want to colour the garlic
Add the halved tomatoes & increase the pan heat. When the the tomatoes are slightly collapsing, you can add the sardines broken into large peices, give the pan a shake so that everything is nicely coated in the sauce.
Drain the spaghetti but saving a few tablespoons of the spaghetti water & add this to the frying pan along with the spaghetti.
Toss the spaghetti on a moderate heat, making sure that everything gets nicely coated in the sauce
Plate the pasta along with some torn basil & grated lemon zest, a good grinding of pepper and a squeeze of lemon juice.
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