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Heat a little olive oil in a pot and sauté the onion, carrot and celery with a pinch of salt and pepper and rosemary for 5 minutes
Add the garlic, olives, capers and chilli and sauté for another minute
Pop a pot of water onto the boil for the pasta
Add the whole tin of sardines to the pot and mix, cooking for a few minutes to intensify the flavour
Pour in the red wine and cook out for 2 minutes
Add the tin of tomatoes, tomato purée and 1 tbsp balsamic vinegar
Simmer gently for 10 minutes whilst you cook the pasta
Salt the pasta water generously and cook the spaghetti until al dente
Reserve a cup of pasta water
Add the pasta to the sauce with fresh parsley and toss to combine
Grate in the Parmesan and toss, loosening with a little pasta water if needed
Serve immediately with extra Parmesan if desired