Sardine storecupboard spaghetti

This pasta supper, packed with canned fish, olives, tomatoes, capers and parsley, is a quick and colourful dish for one

  • Prep:5 mins
    Cook:12 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 801
  • fat 36g
  • saturates 6g
  • carbs 82g
  • sugars 11g
  • fibre 12g
  • protein 38g
  • salt 2.4g


  • 100g spaghetti
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 10 cherry tomatoes, halved
  • 95g can boneless sardines in olive oil, drained
  • 8 green pitted olives, halved
  • 2 tsp capers
  • handful parsley leaves, chopped


  1. Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a pan, tip in the onion and cook for 5 mins or until soft. Add the garlic and tomatoes, and cook for a few mins more.

  2. Stir through the sardines, breaking them up lightly with the back of a spoon. Add the olives and capers, season and heat through. Toss in the cooked, drained spaghetti, a splash of the cooking water and parsley.

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