Baked Port Lincoln Sardines Puttanesca
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INGREDIENTS:
2 tins Little Tin Co Port Lincoln sardines
1 cup passata
1 garlic clove, crushed
1 tsp dried chilli flakes
1 tsp dried oregano, plus extra to serve
2 tsp baby capers
6 kalamata olives, halved
4 baby bocconcini
Crusty bread, to serve
METHOD:
Preheat oven to 180°C.
In a bowl, combine passata, garlic, chilli flakes and oregano.
Divide the mixture evenly between the sardine tins.
Top with capers, olives and bocconcini.
Bake for 20 minutes, or until the cheese is golden and bubbling.
TO SERVE:
Sprinkle with a some fresh herbs and chili flakes. Enjoy with crusty bread to mop up the sauce.