Directions

1. Heat the oil in a small saucepan and add the onion and garlic. Add a pinch of salt and cook over a low–medium heat, stirring regularly, until the onion is softened but not browning. Add the tomatoes and sugar (if using) and season with black pepper. Simmer for 15 minutes over a low–medium heat.
2. Toast the pitta until well browned before blitzing to rough crumbs in a food processor or blender (alternatively, put the toasted and cooled pitta in a sealed bag and smash up with a rolling pin or a tin). Tip into a dry frying pan and toast further until fully dried out, crispy and brown. Set aside.
3. Divide the tomato sauce in half and place half in a sealed container in the fridge for tomorrow’s lunch (see Recipe Tip). Leave the other half in the pan. Add the sardines in spicy tomato sauce, using a fork to break up the sardines and mix into the tomato sauce. Keep warm over a low heat while you cook the pasta.
4. Cook the pasta according to the packet instructions. Drain, reserving the cooking water, and toss with the sardine and tomato sauce, adding a splash of the pasta cooking water if needed to loosen. Mix half of the toasted pitta breadcrumbs in a bowl with some basil leaves and red chilli, if using. Place the remaining pitta breadcrumbs in an airtight container and store at room temperature. Sprinkle the pasta with the basil and breadcrumb mixture and serve.