- 400g spaghetti
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic clove, crushed
- pinch chilli flakes
- 227g can chopped tomato
- 2 x 95g cans skinless and boneless sardines in tomato sauce
Sardines are named after the island of Sardinia, where they were once found in abundance. Found…
- 100g pitted black olives, roughly chopped
- 1 tbsp capers, drained
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- small handful parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
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.