Sardine storecupboard spaghetti

Sardine storecupboard spaghetti

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(8 ratings)

Prep: 5 mins Cook: 12 mins


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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  • 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



    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



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

  • 8 green pitted olives, halved
    Bowl of olives



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

  • 2 tsp caper
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • handful parsley leaves, chopped



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


  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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31st Jul, 2018
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.
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
7th May, 2014
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!
18th Jan, 2017
The ingredients say boneless sardines. Most supermarkets stock them
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