Sardine and tomato spaghetti recipe

Name: Sardine and tomato spaghetti
Yield: Serves 4
Ingredients: 1 tbsp olive oil; 1 red onion, finely diced; 2 garlic cloves, sliced; 1 red chilli, deseeded and finely diced; 2 tbsp white wine vinegar; 2 x 250g packs cherry tomatoes; 350g wholewheat spaghetti; 100g pitted green olives; 2 x 120g tins sardines in tomato sauce, skin and any large bones removed; 10g fresh flat-leaf parsley, finely chopped

Created by The Tesco Recipes team

This sardine and tomato spaghetti recipe is quick, easy and needs just a few simple store cupboard ingredients. If you haven't got fresh produce: crushed chillies, tinned tomatoes and dried herbs work just fine – so does tinned tuna.

See method

Serves 4
5 mins to prepare and 20 mins to cook
488 calories / serving

Dairy-free

Shop your ingredients

Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Red Onions Loose
Aldi Price Match
1 red onion, finely diced
£0.20
£0.95/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, sliced
£0.87
£0.22/each
Tesco Red Chillies 60G
Aldi Price Match
1 red chilli, deseeded and finely diced
£0.51
£8.50/kg
Tesco White Wine Vinegar 350Ml
2 tbsp white wine vinegar
£1.55
£4.43/litre
Nightingale Farms Cherry Tomatoes 250G
2 x 250g packs cherry tomatoes
£0.62
£2.48/kg
Tesco Whole Wheat Spaghetti 500G
Aldi Price Match
350g wholewheat spaghetti
£0.75
£1.50/kg
Tesco Pitted Green Olives In Brine 340G
100g pitted green olives
£1.10
£6.75/kg DR.WT
GLENRYCK SARDINES IN TOMATO SAUCE 120G
Everyday Low Price
2 x 120g tins sardines in tomato sauce, skin and any large bones removed
£0.75
£6.25/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
10g fresh flat-leaf parsley, finely chopped
£0.50
£16.67/kg

Method

Heat the oil in a large frying pan and fry the onion over a medium heat for 8 mins until softened and lightly golden. Stir in the garlic and chilli and fry for 2 mins. Add the vinegar, tomatoes and 200ml water and cook for 8-10 mins until the tomatoes start to break down, pressing them with the back of a spoon to release their juices.
Meanwhile, bring a pan of salted water to the boil and cook the spaghetti for 10-12 mins until al dente. Drain, reserving a cup of the cooking water.
Stir the olives and sardines into the tomatoes, flaking the fish into chunks with a spoon. Reduce the heat to low and tip in the spaghetti with a splash of the reserved pasta water; toss everything together so the sauce coats the pasta. Add a little more water if you need to. Serve sprinkled with the parsley.