• 4servings
  • 15minutes
  • 495calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B3, B9, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 400g spaghetti

  2. 1 tbsp olive oil

  3. 2 garlic cloves , crushed

  4. pinch chilli flakes

  5. 227g can chopped tomatoes

  6. 2 x 95g cans skinless and boneless sardines in tomato sauce

  7. 100g pitted black olives , roughly chopped

  8. 1 tbsp capers , drained

  9. small handful parsley , chopped

Instructions Jump to Ingredients ↑

  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.

  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.

  3. 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.


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