Whip up this super quick and healthy spaghetti dish, packed with the goodness of omega-3 rich sardines and vibrant tomatoes. It's a storecupboard hero that's irresistibly delicious and perfect for a weeknight meal!
crushed
canned
skinless and boneless, in tomato sauce
pitted, roughly chopped
drained
chopped
Bring a large pan of salted water to a boil. Add the spaghetti and cook according to the packet instructions until al dente.
While the spaghetti cooks, heat the extra virgin olive oil in a medium pan over a medium heat. Add the crushed garlic and cook for 1 minute until fragrant.
Stir in the chilli flakes, canned chopped tomato, and the two cans of skinless and boneless sardines in tomato sauce. Break up the sardines roughly with a wooden spoon. Heat for 2-3 minutes, allowing the flavours to meld.
Stir in the roughly chopped pitted black olives, drained capers, and most of the chopped parsley. Mix well to combine all the ingredients.
Before draining the spaghetti, reserve about 2 tablespoons of the pasta cooking water. Drain the cooked spaghetti and add it directly to the sauce in the pan. Mix thoroughly, adding the reserved pasta water if the sauce appears too thick.
Divide the spaghetti and sauce evenly among four bowls. Sprinkle with the remaining chopped parsley before serving.
Using skinless and boneless sardines is a great sustainable and cheaper alternative to anchovies, plus they're an excellent source of omega-3 fatty acids.
For an extra depth of flavour, you can add a splash of white wine to the sauce after cooking the garlic and before adding the tomatoes.