Tomato & sardine spaghetti with crispy breadcrumbs
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4.3 out of 5.14 ratingsRate
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Whip up this flavour-packed, speedy dish made using storecupboard ingredients
Healthy
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Showing items 1 to 3 of 3
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
1 onion
finely sliced
-
300g spaghetti
-
2 garlic cloves
grated
-
2 x 120g cans sardines in tomato sauce
-
½ tsp chilli flakes
(optional)
-
200g can chopped tomatoes
-
25g black olives
roughly chopped
-
1 lemon
juiced and zested
-
small bunch of flat-leaf parsley
roughly chopped
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Nutrition: Per serving
- kcal503
- fat15g
- saturates3g
- carbs67g
- sugars6g
- fibre5g
- protein22g
- salt0.7g
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Method
-
step 1
Put a wide frying pan on a medium heat, and pour in 1 tbsp of the olive oil. Scatter in the breadcrumbs and cook for 4-5 mins, stirring often, until golden and crisp. Season and transfer to a small bowl lined with kitchen paper.
-
step 2
Wipe out the pan, pour in the remaining 1 tbsp oil, then scatter in the onion and a pinch of salt. Cook for 8-10 mins until softening and golden around the edges. Cook the spaghetti following pack instructions and drain, reserving a little of the cooking water.
-
step 3
Add the garlic to the frying pan, cook for 1 min, then tip in the sardines and chilli flakes, if using. Gently mash with a wooden spoon to make a thick sauce. Scatter in the olives, lemon juice and cooked spaghetti, along with a good splash of the pasta cooking water. Mix very thoroughly to coat.
-
step 4
Stir through the chopped parsley, divide between bowls, then sprinkle over the crispy breadcrumbs and serve.
Recipe from Good Food magazine, January 2025
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A star rating of 4.3 out of 5.14 ratings
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