Lemon sardine, tomato and spinach spaghetti

Wash hands, tomatoes and spinach. Halve tomatoes and mince 8 g garlic. Check the canned sardines and drain them (about 4 minutes).

Bring a pot of water to a boil, add 1 g salt and 160 g spaghetti, and boil for about 9–11 minutes or as directed on the package. Reserve 60 ml cooking water before draining. Start the next step while the pasta cooks.

Heat 15 ml olive oil in a skillet over medium heat. Cook 180 g tomatoes for 4 minutes until they soften and release juice. Add 8 g garlic and stir 1 minute over medium-low heat.

Add 100 g spinach and 100 g sardines, stirring over medium heat for about 2 minutes. Spinach should be fully wilted and the canned sardines hot throughout; avoid breaking the fish into tiny pieces.

Add spaghetti, 60 ml reserved water, 15 ml lemon juice and 0.3 g pepper. Toss over medium heat for 1 minute until the sauce lightly coats the pasta and everything is hot. Serve on two plates.