2 cans of sardines in olive oil La Sirena

  • 4 servings
  • 20 minutes
  • Italy
Ingredients
  • 400g spaghetti
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • Pinch chilli flakes
  • 227g can chopped tomato
  • 2 cans of sardines in olive oil La Sirena
  • 100g pitted black olives, roughly chopped
  • 1 tbsp capers, drained
  • Small handful parsley, chopped
Instructions

1

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 cook the garlic for 1 min. Add the chilli flakes, tomatoes and sardines, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers and most of the parsley. Mix well to combine.

2

Drain the pasta, reserving a couple of tbsp of the water. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.