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    • Spaghetti Sardines

    Spaghetti Sardines

    Mark Sharron
    Easy
    15 minutes
    4

    Most traditional spaghetti sardine recipes call for rather oily recipes. However, this recipe contains far less fat than the traditional recipes. Be generous with the chilli flakes and feel free to substitute anchovies for the sardines.

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    Ingredients

    • 400g spaghetti
    • 1 tablespoon olive oil
    • 2 garlic cloves, crushed
    • A pinch of chilli flakes
    • 227g can chopped tomato
    • 2 cans of 120g skinless and boneless sardines in tomato sauce
    • 100g pitted black olives, roughly chopped
    • 1 tablespoon capers
    • Parsley, roughly chopped

    Method

    • How to Make Spaghetti Sardines
    • Fill a large pot with water and bring to a boil
    • Add spaghetti to boiling water and cook according to package instructions until al dente
    • While spaghetti is cooking, heat olive oil in a large skillet over medium heat
    • Add crushed garlic to the skillet and sauté until fragrant, about 1 minute
    • Sprinkle chilli flakes into the garlic oil and stir for a few seconds
    • Pour the can of chopped tomatoes into the skillet and simmer for 5 minutes
    • Drain the sardines, reserving the tomato sauce they are packed in
    • Add sardines and their reserved tomato sauce to the tomato mixture in the skillet
    • Break sardines gently with a spoon to distribute through the sauce
    • Stir in chopped black olives and capers, simmer for an additional 3-4 minutes
    • Taste and season with salt if needed, being mindful of the olives and capers’ salt content
    • Drain spaghetti, reserving a small cup of pasta water
    • Add drained spaghetti to the sauce in the skillet and toss well to combine
    • If the mixture is too dry, add reserved pasta water a little at a time until desired consistency is achieved
    • Remove from heat and toss in chopped parsley
    • Plate the spaghetti neatly into bowls or plates, twirling with tongs for height
    • Spoon extra sauce and sardine pieces on top of each serving
    • Optional: Garnish with extra parsley for fresh color
    • Serve immediately while hot