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Sardine and tomato spaghetti recipe

Sardine and tomato spaghetti recipe

75 ratings

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


  • 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

  • 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


  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.
  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.
  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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