Ingredients
- 100g spaghetti
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 large garlic cloves, finely chopped
- 10 cherry tomatoes, halved
- 95g can boneless sardine in olive oil, drained
- 8 green pitted olives, halved
- 2 tsp caper
- handful parsley leaves, chopped
Method
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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.
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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.