Sardine storecupboard 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.