This storecupboard supper is super quick and superhealthy to boot
Prep:5 mins
Serves 4
400g spaghetti1 tbsp olive oil2 garlic cloves, crushedpinch chilli flakes227g can chopped tomato2 cans skinless and boneless sardines in tomato sauce100g pitted black olives, roughly chopped1 tbsp capers, drainedsmall handful parsley, chopped
STEP 1Cook the spaghetti in a large pan of boiling salted water according to pack instructions. Meanwhile, make the sauce. Heat the oil in a medium pan and cook the garlic for 1 min. Add the chilli flakes, tomatoes and sardines, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers and most of the parsley. Mix well to combine.STEP 2Drain the pasta, reserving a couple of tbsp of the water. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.
