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Sardine and tomato spaghetti recipe

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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

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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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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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.