The ultimate pantry storage dinner! If you don’t feel like doing groceries, and want to fling something together from what you have at hand, this is what you should make. Or at least get these ingredients in your storage for a quick dinner after a busy day. Oh, and a healthy dish as well!
Recipe inspired by BBC Good Food.
Spaghetti with Sardines, Capers, Olives and Tomato Sauce
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 400g (whole wheat spaghetti
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 - 3 garlic cloves, thinly sliced
- pinch chilli flakes
- 1 can can whole tomatoes
- 1 tbsp tomato paste
- 1/2 tsp sugar
- 1 cans skinless and boneless sardines in tomato sauce
- 100g pitted black olives, roughly chopped
- 1 tbsp capers, drained (I used caperberries)
- small handful parsley, roughly chopped
Instructions
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 sauté the onions until translucent and fragrant, ± 2 minutes.
Add the garlic and sauté until translucent and fragrant, ± 1 minute.
Add the tomato paste, mix well and cook through for ± 3 minutes, making sure it doesn't burn.
Add chilli flakes, tomatoes and a pinch of sugar, breaking the tomatoes up roughly with a wooden spoon, bring to a simmer and cook for ± 5 minutes.
Add the sardines in tomato sauce, breaking them up roughly with a wooden spoon, heat for 2-3 mins
Stir in the olives, capers and most of the parsley. Mix well to combine.
Drain the pasta, reserving 2-3 tbsp of the water.
Add the pasta to the sauce and mix well, but try not to break up the sardines too much.
Adding some of the reserved water if the sauce is a little thick.
Divide between the bowls and sprinkle with the remaining parsley.
