Sardine Spaghetti
Sardine Spaghetti



  • 1 tbsp olive oil
  • ½ red onion, sliced
  • 2 sliced garlic cloves
  • ½ tsp smoked paprika
  • Pinch of chilli flakes
  • 180g spaghetti
  • 1 tbsp toasted pine nuts
  • 120g quality tinned sardines in olive oil, drained
  • 1 tbsp capers
  • 25g grated pecorino
  • Handful of rocket leaves
  • Fry the red onion and a pinch of salt in the oil for 5 mins, then stir in the garlic, paprika, chilli flakes and some black pepper and cook for 2 mins more. Meanwhile, cook the spaghetti in boiling salted water until al dente. Drain, reserving a splash of cooking water.
  • Add the pine nuts and sardines to the frying pan, breaking the sardines into chunky pieces with a wooden spoon. Add the rocket leaves to the mixture, remove from the heat, then stir in the spaghetti and toss well to combine. Scatter with pecorino and serve.
25 mins
2 serving

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