Saturday, July 20, 2013

Sardine storecupboard spaghetti

Sardine storecupboard spaghetti

    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


 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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