Sardine storecupboard spaghetti

• spaghetti↗100g g
• olive oil↗1 tbsp tbsp
• small onion↗1

  finely chopped

• large garlic cloves↗2

  finely chopped

• cherry tomatoes↗10

  halved

• can boneless sardine↗95g g

  in olive oil, drained

• green pitted olives↗8

  halved

• caper↗2 tsp tsp
• handful parsley↗

  leaves, chopped

Step-by-step instructions

1. 1

   Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a pan, tip in the onion and cook for 5 mins or until soft. Add the garlic and tomatoes, and cook for a few mins more.

2. 2

   Stir through the sardines, breaking them up lightly with the back of a spoon. Add the olives and capers, season and heat through. Toss in the cooked, drained spaghetti, a splash of the cooking water and parsley.