Tomato and Sardine Spaghetti
Tomato and Sardine Spaghetti
Ingredients
- 4 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1 teaspoon chilli flakes
- 1 tablespoon capers
- 1 can sardines in tomato sauce
- 1/2 can tinned tomatoes
- 200 grams spaghetti
- 1 handful fresh parsley, chopped
- 1 handful fresh dill, chopped
- as needed salt, for pasta water
- 1 spoonful pasta water, reserved from cooking spaghetti
Instructions
- 1
Heat the 4 tablespoons of extra virgin olive oil in a large pan over medium heat. Add the 4 minced garlic cloves and 1 teaspoon of chilli flakes to the pan and fry for a few minutes, stirring constantly, until fragrant.
⏱️ 3 min
- 2
Stir in the 1 tablespoon of capers, the 1 can of sardines in their tomato sauce, and the 1/2 can of tinned tomatoes. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 3
Allow the sauce to simmer for 5-10 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 7 min
- 4
While the sauce simmers, bring a large pot of water to a rolling boil. Add salt as needed to the boiling water, then add the 200 grams of spaghetti and cook according to package directions until al dente.
⏱️ 10 min
- 5
Before draining the spaghetti, reserve 1 spoonful of the starchy pasta water. Add this reserved pasta water to the simmering sauce and stir to combine.
⏱️ 1 min
- 6
Drain the cooked spaghetti and add it directly to the pan with the sauce.
⏱️ 1 min
- 7
Add the chopped handful of fresh parsley and chopped handful of fresh dill to the pan with the spaghetti and sauce.
⏱️ 1 min
- 8
Mix everything thoroughly until the spaghetti is well combined and coated with the tomato and sardine sauce and herbs. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tomato and Sardine Spaghetti
- 4 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1 teaspoon chilli flakes
- 1 tablespoon capers
- 1 can sardines in tomato sauce
- 1/2 can tinned tomatoes
- 200 grams spaghetti
- 1 handful fresh parsley, chopped
- 1 handful fresh dill, chopped
- as needed salt, for pasta water
- 1 spoonful pasta water, reserved from cooking spaghetti
Instructions
- 1
Heat the 4 tablespoons of extra virgin olive oil in a large pan over medium heat. Add the 4 minced garlic cloves and 1 teaspoon of chilli flakes to the pan and fry for a few minutes, stirring constantly, until fragrant.
⏱️ 3 min - 2
Stir in the 1 tablespoon of capers, the 1 can of sardines in their tomato sauce, and the 1/2 can of tinned tomatoes. Bring the mixture to a gentle simmer.
⏱️ 2 min - 3
Allow the sauce to simmer for 5-10 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 7 min - 4
While the sauce simmers, bring a large pot of water to a rolling boil. Add salt as needed to the boiling water, then add the 200 grams of spaghetti and cook according to package directions until al dente.
⏱️ 10 min - 5
Before draining the spaghetti, reserve 1 spoonful of the starchy pasta water. Add this reserved pasta water to the simmering sauce and stir to combine.
⏱️ 1 min - 6
Drain the cooked spaghetti and add it directly to the pan with the sauce.
⏱️ 1 min - 7
Add the chopped handful of fresh parsley and chopped handful of fresh dill to the pan with the spaghetti and sauce.
⏱️ 1 min - 8
Mix everything thoroughly until the spaghetti is well combined and coated with the tomato and sardine sauce and herbs. Serve immediately.
⏱️ 1 min