Sardine storecupboard spaghetti

Sardine storecupboard spaghetti

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(3 ratings)

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Cooking time

Prep: 5 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 1

This pasta supper, packed with canned fish, olives, tomatoes, capers and parsley, is a quick and colourful dish for one

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
801
protein
38g
carbs
82g
fat
36g
saturates
6g
fibre
12g
sugar
11g
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

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Method

  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.
  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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Comments

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moonlight_caster's picture
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It's very nice, only I'm not a fan of the crunchy bones in sardines. So I will swap the sardines for mackerel the next time I make this, but overall a great dish. Thank you!

moonlight_caster's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It's very nice, only I'm not a fan of the crunchy bones in sardines. So I will swap the sardines for mackerel the next time I make this, but overall a great dish. Thank you!

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