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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
TIP

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.

Recipe from Good Food magazine, March 2011

Goes well with

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