Spaghetti with sardines
By Good Food
This storecupboard supper is super quick and superhealthy to boot
- Prep:5 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 495
- fat 14g
- saturates 2g
- carbs 77g
- sugars 5g
- fibre 5g
- protein 21g
- salt 1.07g
Ingredients
- 400g spaghetti
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- pinch chilli flakes
- 227g can chopped tomatoes
- 2 x 95g cans skinless and boneless sardines in tomato sauce
- 100g pitted black olives, roughly chopped
- 1 tbsp capers, drained
- small handful parsley, chopped
Tip
TipUsing skinless and boneless sardines in this dish make a great sustainable alternative to anchovies – they’re also cheaper and a great source of omega-3.
Method
Cook the spaghetti in a large pan of boiling salted water according to pack instructions. Meanwhile, make the sauce. Heat the oil in a medium pan and cook the garlic for 1 min. Add the chilli flakes, tomatoes and sardines, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers and most of the parsley. Mix well to combine.
Drain the pasta, reserving a couple of tbsp of the water. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.