Sardine storecupboard spaghetti
By Good Food
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
Ingredients
- 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
Method
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.
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.