Fill a large pan with water and add a pinch of salt. Pop the pan on the hob and bring to the boil. Preheat your grill to high and line a baking tray with foil.

Peel the shallots and finely chop them. Peel and finely slice the garlic. Halve the chilli, flicking out the seeds and pith if you prefer less heat. Finely chop the chilli. Finely chop the rosemary leaves.

Tip the cherry tomatoes into a large bowl. Use your hands to tear and crush them into small pieces (lay a tea towel over the bowl while you do this to keep the juice in). Roughly chop the olives.

Pour 1 tbsp olive oil into a large frying pan and warm it to a medium heat. Add shallots, garlic, chilli and rosemary. Season with salt and pepper, stir and fry for 2 mins.

Tip the crushed tomatoes and juice into the frying pan along with the olives. Stir in 3 tbsp cold water. Bring to a simmer and cook for 10 mins.

Meanwhile, the water in the pan should be boiling. Add the spaghetti and cook for 8-9 mins, till tender with a slight bite. When the pasta is cooked, drain it, reserving a mugful of the starchy cooking water.

While the pasta cooks, lay the sardine fillets on the lined baking tray, skin-side up. Drizzle with 1 tbsp olive oil and season with a pinch of salt and pepper. Slide the fish under the grill for 3 mins.

Tip the spaghetti into the pan of tomato sauce. Add half the rocket and squeeze in the juice from half the lemon. Pour in 2 tbsp of the reserved pasta water. Stir everything together, till the sauce has thickened and clings to the spaghetti. Taste and add a little more salt, pepper or lemon juice if you think it needs it.

Divide the spaghetti and sauce between a couple of plates and serve topped with the grilled sardines and remaining rocket.