Aubergines with garlic & herb dressing
An Italian-style sweet and sour dressing works well with the meaty aubergines
Sardine storecupboard spaghetti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
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 sardine in olive oil, drained
- 8 green pitted olives, halved
- 2 tsp caper
- handful parsley leaves, chopped
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.
