Tomato & sardine spaghetti with crispy breadcrumbsNew Recipes

Whip up this flavour-packed, speedy dish made using storecupboard ingredients

  • Prep:5 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 503
  • fat 15g
  • saturates 3g
  • carbs 67g
  • sugars 0g
  • fibre 5g
  • protein 22g
  • salt 0.7g

Ingredients

  • 2 tbsp olive oil
  • 30g panko breadcrumbs
  • 1 onion , finely sliced
  • 300g spaghetti
  • 2 garlic cloves , grated
  • 2 x 120g cans sardines in tomato sauce
  • ½ tsp chilli flakes (optional)
  • 200g can chopped tomatoes
  • 25g black olives , roughly chopped
  • 1 lemon , juiced and zested
  • small bunch of flat-leaf parsley , roughly chopped

Method

  1. Put a wide frying pan on a medium heat, and pour in 1 tbsp of the olive oil. Scatter in the breadcrumbs and cook for 4-5 mins, stirring often, until golden and crisp. Season and transfer to a small bowl lined with kitchen paper.

  2. Wipe out the pan, pour in the remaining 1 tbsp oil, then scatter in the onion and a pinch of salt. Cook for 8-10 mins until softening and golden around the edges. Cook the spaghetti following pack instructions and drain, reserving a little of the cooking water.

  3. Add the garlic to the frying pan, cook for 1 min, then tip in the sardines and chilli flakes, if using. Gently mash with a wooden spoon to make a thick sauce. Scatter in the olives, lemon juice and cooked spaghetti, along with a good splash of the pasta cooking water. Mix very thoroughly to coat.

  4. Stir through the chopped parsley, divide between bowls, then sprinkle over the crispy breadcrumbs and serve.

Suggested recipes from this collection...