Sardine storecupboard spaghetti

Sardine storecupboard spaghetti

By Good Food
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(6 ratings)
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Prep: 5 mins Cook: 12 mins

Easy

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: per serving

  • kcal801
  • fat36g
  • saturates6g
  • carbs82g
  • sugars11g
  • fibre12g
  • protein38g
  • salt2.4g
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Ingredients

  • 100g spaghetti
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large garlic cloves, finely chopped
  • 10 cherry tomatoes, halved
  • 95g can boneless sardine in olive oil, drained
    Sardine

    Sardine

    sar-deen

    Sardines are named after the island of Sardinia, where they were once found in abundance. Found…

  • 8 green pitted olives, halved
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 2 tsp caper
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • handful parsley leaves, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

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Comments, questions and tips

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joewatson07
31st Jul, 2018
3.05
I also used the tomato sauce sardines because I had them in stock. It's a massive portion and it' an easy fast scran to make. Like Catie said, good standby dinner that I will likely make again since I now have nearly full jars on Olive and Capers.
catie74
28th Feb, 2017
I used boneless sardines in tomato sauce as that's what I had and black olives instead of green. I didn't drain the tomato sauce from the can which gave a little more sauce to the dish. Good standby dinner
moonlight_caster
7th May, 2014
4.05
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!
catie74
18th Jan, 2017
The ingredients say boneless sardines. Most supermarkets stock them
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