Sardine and tomato spaghetti recipe
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
- 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
of the reference intake
- 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.
- 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.
- 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