Sardine and Kale Spaghetti
Sardine and Kale Spaghetti



  • 300g spaghetti
  • 2 tbsp olive oil
  • 2 x 120g tin sardines in oil
  • 1 onion, chopped
  • Salt and pepper
  • 1 garlic clove, sliced
  • ½ tsp chilli flakes
  • 200g chopped kale
  • 1 lemon, juice only
  • Cook the spaghetti in salted water to pack instructions. Meanwhile, lightly fry the onion in 1 tbsp olive oil until translucent, and stir in a pinch of salt. Once softened, add the garlic and chilli flakes, and cook for 2 more minutes.
  • Break up the sardines into chunks, and discard of any big bones. Add the fish to the onions, along with the oil from the tins. Chuck in the kale along with some of the spaghetti water, then cover the pan with a lid, and cook for 4 minutes. Remove the lid, give it all a good stir, and toss the drained spaghetti through the sauce along with the lemon juice, plenty of seasoning, and a little more water if necessary. Serve.
  • Replace the sardines with a big handful of capers to make this dish vegan!
20 mins
4 serving
This recipe pairs perfectly with the Burlesque Chardonnay 2017 from California, United States.

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