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Spaghetti with sprats

Spaghetti with sardines

PREP: 5 MINS 
COOK: 15 MINS
 
SERVES 4
 
This storecupboard supper is super quick and super healthy to boot
 

Ingredients

  • 400g spaghetti
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • pinch chilli flakes
  • 227g can chopped tomato
  • 1 x 175g cans sprats in tomato sauce
  • 100g pitted black olives, roughly chopped
  • 1 tbsp capers, drained
  • small handful parsley, chopped

 

Method


1. Cook the spaghetti in a large pan of boiling salted water according to pack instructions. Meanwhile, make the sauce. Heat the oil in a medium pan and cook the garlic for 1 min. Add the chilli flakes, tomatoes and sprats, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers and most of the parsley. Mix well to combine.

2. Drain the pasta, reserving a couple of tbsp of the water. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.

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