Sardine storecupboard spaghetti
This pasta supper, packed with canned fish, olives, tomatoes, capers and parsley, is a quick and colourful dish for one
- Prep: 5 mins
Cook: 12 mins
- Serves 1
- Easy
Ingredients
- 100g spaghetti
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 large garlic cloves, finely chopped
- 10 cherry tomatoes, halved
- 95g can boneless sardines in olive oil, drained
- 8 green pitted olives, halved
- 2 tsp capers
- handful parsley leaves, chopped
Method
-
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.
-
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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