Sardine spaghetti
- Adam Bush
Published: July 27, 2020 at 10:32 AM
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Serves 2
Easy
Total time: 25 mins
A star rating of 5 out of 5.1 ratingRate
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Tinned sardines are a great source of protein, omega-3 fatty acids and essential oils. Let them shine in this quick and easy Sardinian spaghetti dish
Low salt
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Try our sardine pasta, then check out our spaghetti bolognese, spaghetti alle vongole, smoked mackerel pasta, seafood spaghetti, anchovy pasta, asparagus and anchovy pasta and more delicious spaghetti recipes.
Looking for more sardine recipes? Try our grilled sardines, Portuguese-style sardines and sardines on toast.
Ingredients
Nutrition
-
30g sultanas or raisins
-
1 tbsp sherry vinegar
-
1 tbsp olive oil
-
½ red onion
thinly sliced
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2 large cloves garlic
thinly sliced
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½ tsp smoked paprika
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a big pinch dried chilli flakes
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180g spaghetti
-
1 tbsp pine nuts
toasted
-
120g tin sardines
drained
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1 tbsp capers
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a handful rocket
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25g parmesan
finely grated
Nutrition: per serving
-
kcal645
-
fat22.1g
-
saturates5.2g
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carbs80.3g
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sugars14.4g
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fibre6.1g
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protein28.2g
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salt1g
low
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Method
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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.
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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.
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step 3
Cook the spaghetti in a large pan of lightly salted boiling water following pack instructions.
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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.
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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.
Authors
Adam BushDeputy food editor
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