Sardine storecupboard spaghetti
By leigh-anne
This pasta supper, packed with canned fish, olives, tomatoes, capers and parsley, is a quick and colourful dish for one.
1 Picture
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
Details
servings 1
Level of difficulty Easy
Preparation time 5mins
Cooking time 12mins
Cost Average budget
Preparation
Step 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.
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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