Cook the pasta in a large pan of boiling water for 10–12 minutes, or according to the pack instructions, until al dente.
Meanwhile, split each sardine in half lengthways 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 moderate heat for a minute, until the fat from the salami starts to run. Stir in the artichokes, tomatoes, capers and olives, then sprinkle over the vinegar.
Carefully place the sardine halves on top, then cover with a lid. Turn the heat to the lowest possible setting, so that they 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 straight away.
Wholewheat pasta is a good source of complex carbohydrate and has a low GI value.