1 (4.4oz) can Wild Planet Sardines in Extra Virgin Olive Oil, undrained
2 Tbsp olive oil, divided
1/2 cup chopped white onion
4 cloves garlic, chopped
1 (28oz) can crushed tomatoes (check for no sugar added)
2 Tbsp capers
1/3 cup chopped kalamata olives
1 tsp dried oregano
3 medium zucchini, spiralized into zoodles
Sea salt and freshly ground pepper, to taste
1/2 cup chopped fresh parsley
Remove Wild Planet Wild Sardines from the can and place on a cutting board.
Divide each sardine in half and set aside.
In a skillet over medium heat, warm 1 Tbsp olive oil from the sardine can and add onions.
Sauté until soft and fragrant, about 2 to 3 minutes.
Add garlic and sauté another 30 seconds, stirring constantly.
Carefully add tomatoes, capers, olives and oregano and stir together.
Lower heat and simmer until sauce has thickened, about 5 minutes.
Add sardines and stir gently to combine, keep warm over low simmer.
Heat remaining Tbsp of olive oil in another skillet over medium-high heat.
When hot, add zoodles and toss for a few minutes until cooked through and bright green.
Place on a serving plate and top with sauce.
Season with salt and pepper to taste and sprinkle with parsley.