Sardine storecupboard spaghetti
- Jemma Morphet
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Serves 1
Easy
Prep: 5 mins
Cook: 12 mins
A star rating of 4.5 out of 5.18 ratingsRate
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This pasta supper, packed with canned fish, olives, tomatoes, capers and parsley, is a quick and colourful dish for one
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Ingredients
Nutrition
Units:
MetricUS
-
100g spaghetti
-
1 tbsp olive oil
-
1 small onion
finely chopped
-
2 large garlic cloves
finely chopped
-
10 cherry tomatoes
halved
-
95g can boneless sardine
in olive oil, drained
-
8 green pitted olives
halved
-
2 tsp caper
-
handful parsley
leaves, chopped
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Nutrition: per serving
- kcal801
- fat36g
- saturates6g
- carbs82g
- sugars11g
- fibre12g
- protein38g
- salt2.4g
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Method
-
step 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.
-
step 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.
Recipe from Good Food magazine, May 2013
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A star rating of 4.5 out of 5.18 ratings
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