Cook the pasta in a large pot of boiling water for 11-13 minutes, or according to the package instructions, until tender.
Meanwhile, split each sardine in half lengthwise and remove the skins, if preferred. A few minutes before the pasta is cooked, heat the oil in a large, non-stick frying pan, add the salami strips and cook over a medium heat for a minute, until the fat from the salami starts to run. Stir in the artichokes, tomatoes, capers and olives, then sprinkle the vinegar over the top.
Carefully place the sardine halves on top, then cover with a lid. Turn the heat to the lowest setting, so that the sardines warm through in the steam.
Drain the pasta, reserving a few spoons of the cooking water, then add to the sardine mixture. Carefully toss together for 1-2 minutes until everything is piping hot. If the mixture seems dry, add a little of the pasta cooking water. Gently stir in the basil leaves, then serve right away.
Each serving: 22 g protein, 14.5 g fat of which 4 g saturates, 46 g carbohydrate, 12.5 g fibre, 414 Calories