Sardine Storecupboard Spaghetti

This pasta supper, packed with canned fish, olives, tomatoes, capers and parsley, is a quick and colourful dish for one

• Cooking Time Prep 5 mins
  Cook 12 mins
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  801

• Protein

  38g

• Carbs

  82g

• Fat

  36g

• Saturates

  6g

• Fibre

  12g

• Sugar

  11g

• Salt

  2.4g

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

Directions

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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