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Sardine and tomato spaghetti recipe

Sardine and tomato spaghetti recipe

79 ratings

Created by The Tesco Real Food team

This sardine and tomato spaghetti recipe is quick, easy and needs just a few simple store cupboard ingredients. If you haven't got fresh produce: crushed chillies, tinned tomatoes and dried herbs work just fine – so does tinned tuna. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 488 calories / serving
  • Dairy-free

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 2 garlic cloves, sliced
  • 1 red chilli, deseeded and finely diced
  • 2 tbsp white wine vinegar
  • 2 x 250g packs cherry tomatoes
  • 350g wholewheat spaghetti
  • 100g pitted green olives
  • 2 x 120g tins sardines in tomato sauce, skin and any large bones removed
  • 10g fresh flat-leaf parsley, finely chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2060kj
    488kcal     24%

  • Fat

    16g 23%

  • Saturates

    3g 16%

  • Sugars

    10g 11%

  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 65g Protein 24.9g Fibre 12.6g

Method

  1. Heat the oil in a large frying pan and fry the onion over a medium heat for 8 mins until softened and lightly golden. Stir in the garlic and chilli and fry for 2 mins. Add the vinegar, tomatoes and 200ml water and cook for 8-10 mins until the tomatoes start to break down, pressing them with the back of a spoon to release their juices.

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  2. Meanwhile, bring a pan of salted water to the boil and cook the spaghetti for 10-12 mins until al dente. Drain, reserving a cup of the cooking water.

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  3. Stir the olives and sardines into the tomatoes, flaking the fish into chunks with a spoon. Reduce the heat to low and tip in the spaghetti with a splash of the reserved pasta water; toss everything together so the sauce coats the pasta. Add a little more water if you need to. Serve sprinkled with the parsley.

See more Pasta recipes

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