It was a dark and stormy night

I don't know about you, but if there is one thing I can't be doing with it is wind and lashing rain - ok, two things I can't be doing with.  Today finds us subjected to coastal gales, as a result of which the hollyhocks now lie supine on the lawn, the tumble dryer is creating a carbon footprint like Charlie Cairoli's shoe and even Malcolm won't  venture out.  And who can blame him?  Cats know about these things and so I take a leaf out of his book and decide that, bugger Tesco,  a store cupboard supper is just what the doctor ordered.

This simple and delicious  pasta dish is one I have been making for a few years now and is one I have always told people is a family recipe of Lorenza di Medici, taken from her book Lorenza's Pasta.  However, on re-reading the recipe I find my version bears no resemblance whatsoever to hers and I can only conclude that I made it up.  Sorry Lorenza.

Spaghetti with Sardines and Lemon (for 2 people)

1 large onion
1 clove garlic (more if you like, none if you don't)
grated zest of 2 lemons
Juice of those 2 now naked lemons
2 tins of sardines in olive oil*
olive oil
salt and ground black pepper
handful of parsley
1 tsp sugar
150g spaghetti/linguine or other string-like pasta

*  Aldi and Lidl  both do very good skinless and boneless sardine fillets in oil for the much same price as other supermarkets charge for bog standard sardines.  However you do miss out on the calcium from the bones and the chance to choke on an errant fin.

Method
Put a big pan of water on to boil for the pasta.

Peel the onion and slice thinly.
Do likewise  with the garlic.
Pour a good slug of olive oil into a pan and gently fry the onions and garlic until softened and just beginning to brown.
Open the sardines, discarding the oil from one can, and add to the onions in the pan.
Stir to break up the sardines, but don't overdo it.
Add the grated zest and juice of the lemons, mix well and add the sugar.  (The sugar  adds no real sweetness, but without it, the sauce does draw you up to your full height.)
Add salt to taste, and plenty of ground black pepper.
Turn the heat right down and cover the pan, keeping an eye on it.
Cook the pasta, drain and toss in the pan with the sardine mixture.
Sprinkle with chopped parsley.

Enjoy.