Bring a large pan of water to the boil. Add the spaghetti or pasta and leave to bubble away whilst you make the sauce.
Place the frozen spinach in a bowl to defrost. Peel and finely chop the onion and garlic. Chop the florets off the broccoli stem and cut into bite-sized pieces.
Heat 2 tablespoons of water in the base of a medium sized pan or frying pan. Add the onion and sauté for 5 minutes until it starts to soften. Add the garlic and cook for another 2 minutes. Keep stirring the pan to ensure the garlic doesn’t burn – add a little more water if needed.
Whilst the onion is cooking, open the tins of fish. If you’re using sardines, remove the small bones (optional).
Add the fish and tomato sauce to the pan, breaking the fish up into flakes. Add the tomato puree and a little water to make a little tomato sauce. Pop in the defrosted spinach and chilli flakes. Stir well to combine.
By now the pasta should be nearly ready. Tip the prepared broccoli into the pan, bring back to the boil then simmer for another few minutes until the broccoli is just tender.
Remove the pasta pan from the heat and drain into a sieve. Return the pasta and broccoli to the pan then add the fishy mix. Stir well to combine.
Season with salt and pepper to taste and add the lemon juice. Stir once more then serve immediately.
Notes:
The lemon juice really lifts the flavour so try not to miss it out.
Use fresh spinach if you have it.
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