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Nutrition: Per serving

  • kcal503
  • fat15g
  • saturates3g
  • carbs67g
  • sugars6g
  • fibre5g
  • protein22g
  • salt0.7g
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Method

  • step 1

    Put a wide frying pan on a medium heat, and pour in 1 tbsp of the olive oil. Scatter in the breadcrumbs and cook for 4-5 mins, stirring often, until golden and crisp. Season and transfer to a small bowl lined with kitchen paper.

  • step 2

    Wipe out the pan, pour in the remaining 1 tbsp oil, then scatter in the onion and a pinch of salt. Cook for 8-10 mins until softening and golden around the edges. Cook the spaghetti following pack instructions and drain, reserving a little of the cooking water.

  • step 3

    Add the garlic to the frying pan, cook for 1 min, then tip in the sardines and chilli flakes, if using. Gently mash with a wooden spoon to make a thick sauce. Scatter in the olives, lemon juice and cooked spaghetti, along with a good splash of the pasta cooking water. Mix very thoroughly to coat.

  • step 4

    Stir through the chopped parsley, divide between bowls, then sprinkle over the crispy breadcrumbs and serve.

Recipe from Good Food magazine, January 2025

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Comments, questions and tips (1)

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Overall rating

A star rating of 4.3 out of 5.6 ratings

andrew1964

Really taste, but a little bit of guess work needed. Ingredients include tinned tomatoes and lemon zest but these are not included in the instructions.

andrew1964

Replying to my own. I halved the recipe and 100g tin of chopped tomatoes is not practical, so i roasted some very fresh a juicy tomatoes in olive oil, garlic and oregano, mashed these and added them in step 3. Also added the zest with lemon juice. And finally i more than doubled the amount of…

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