• 30g sultanas or raisins
  • 1 tbsp sherry vinegar
  • 1 tbsp olive oil
  • ½ red onion, thinly sliced
  • 2 large cloves garlic, thinly sliced
  • ½ tsp smoked paprika
  • a big pinch dried chilli flakes
  • 180g spaghetti
  • 1 tbsp pine nuts, toasted
  • 120g tin sardines, drained
  • 1 tbsp capers
  • a handful rocket
  • 25g parmesan, finely grated


  • STEP 1

    Pour 50ml of just-boiled water over the sultanas in a bowl, along with the sherry vinegar, and leave to plump up until needed.

  • STEP 2

    Heat the olive oil in a frying pan over a medium heat and cook the red onion with a pinch of salt for 5 minutes until softened and beginning to caramelise. Add the garlic, smoked paprika and chilli flakes and cook for 2 minutes.

  • STEP 3

    Cook the spaghetti in a large pan of lightly salted boiling water following pack instructions.

  • STEP 4

    Add the pine nuts, sardines, capers and sultanas, along with the soaking liquid, to the frying pan, turn the heat to low and leave to warm through, breaking the sardines into chunky pieces with the back of a spoon.

  • STEP 5

    Add the rocket to the pan, turn off the heat, then use tongs to lift the spaghetti from the water and add it, along with a little cooking water, into the frying pan. Toss until well combined, then divide between bowls and top with the parmesan and a good crack of black pepper.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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