Spaghetti with sardines
This storecupboard supper is super quick and superhealthy to boot
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
Super healthy, Heart healthy
- 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.
Tip
Using 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.
PER SERVING
495 kcalories, protein 21g, carbohydrate 77g, fat 14 g, saturated fat 2g, fibre 5g, sugar 5g, salt 1.07 g
Recipe from Good Food magazine, March 2011.
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http://www.bbcgoodfood.com/recipes/1163643/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
Super healthy, Heart healthy
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
PER SERVING
495 kcalories, protein 21g, carbohydrate 77g, fat 14 g, saturated fat 2g, fibre 5g, sugar 5g, salt 1.07 g
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2011-03-09 13:09:26.170563
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2011-05-04 20:05:28.434097
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2011-05-12 11:18:30.187561
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