Sardines and spicy tomato sauce on pasta
I browned an onion in some olive oil (not the fish oil because I didn't want to risk the oil making the sauce not keep as well). Then I stirred in a 28 oz can of chunky tomato sauce (tomato sauce with some tomato bits in it). Spiced it as usual (red wine, red pepper flakes, basil, oregano, dash of garlic, Tabasco and Worcestershire sauce).
I didn't put the single can of sardines in the sauce -- again so the leftovers would have a longer life. Instead I tossed the room temp sardines with the hot pasta and added some Parmesan -- that was good enough to chow down on right there! Then put a ladle of the sauce on. Yummy!