In Partnership With Aldi. #ad
This speedy sardine pasta dish is a true lifesaver for busy weeknights. Utilizing simple store-cupboard ingredients, it delivers big flavours with minimal effort.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Bring a large pan of salted water to the boil.
Step 2.
Meanwhile, peel and slice your garlic cloves as finely as possible, set aside. Add a generous glug of olive oil to a frying pan over a low heat. Add the garlic along with the chilli flakes and sizzle for a minute, careful not to let the garlic burn.
Step 3.
Tip the tin of sardines into the pan and mush them up with a wooden spoon. Let it cook for a couple minutes more. Add some olive brine to the sardine tin, rinse off all the cling-ons and pop that into the sauce as well. Roughly chop the olives and add to the pan.
Step 4.
Whack the spaghetti into the now boiling pan of water and set a timer for 8 mins.
Step 5.
Grab your tin of plum tomatoes and add them to the sauce by squeezing them in your hands then cook for 5 mins further, if it’s a little too thick, you can add a little olive brine to loosen.
Step 6.
Roughly chop up your parsley and add most of it to the sauce, reserving a little for garnishing. Taste and season with salt and black pepper.
Step 7.
Once the timer goes off, use tongs to transfer the al dente spaghetti down into the pan of sauce, add a big splash of pasta water and continue to cook the pasta in the sauce until it’s cooked through and the sauce is coating the pasta, around 2 mins. If it looks a little dry, simply add more of the pasta water.
Step 8.
Plate up time. Twirl it onto serving plates and finish with the reserved parsley, a drizzle of olive oil and a crack of black pepper. BOOM.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Garlic Clove
Pitted Green Olive
Spaghetti
Olive Oil
Tinned Plum Tomato
Tinned Sardines In Tomato Sauce
Fresh Parsley
Chilli Flakes
Salt
Black Pepper
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Garlic Clove
Pitted Green Olive
Spaghetti
Olive Oil
Tinned Plum Tomato
Tinned Sardines In Tomato Sauce
Fresh Parsley
Chilli Flakes
Salt
Black Pepper
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Bring a large pan of salted water to the boil.
Step 2.
Meanwhile, peel and slice your garlic cloves as finely as possible, set aside. Add a generous glug of olive oil to a frying pan over a low heat. Add the garlic along with the chilli flakes and sizzle for a minute, careful not to let the garlic burn.
Step 3.
Tip the tin of sardines into the pan and mush them up with a wooden spoon. Let it cook for a couple minutes more. Add some olive brine to the sardine tin, rinse off all the cling-ons and pop that into the sauce as well. Roughly chop the olives and add to the pan.
Step 4.
Whack the spaghetti into the now boiling pan of water and set a timer for 8 mins.
Step 5.
Grab your tin of plum tomatoes and add them to the sauce by squeezing them in your hands then cook for 5 mins further, if it’s a little too thick, you can add a little olive brine to loosen.
Step 6.
Roughly chop up your parsley and add most of it to the sauce, reserving a little for garnishing. Taste and season with salt and black pepper.
Step 7.
Once the timer goes off, use tongs to transfer the al dente spaghetti down into the pan of sauce, add a big splash of pasta water and continue to cook the pasta in the sauce until it’s cooked through and the sauce is coating the pasta, around 2 mins. If it looks a little dry, simply add more of the pasta water.
Step 8.
Plate up time. Twirl it onto serving plates and finish with the reserved parsley, a drizzle of olive oil and a crack of black pepper. BOOM.
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Notes (1)
M
Mandy F.
6 months ago
very nice and quick meal! I left out the olives though, as I am an olive hater lol
L
Luke K.
6 months ago
Do you like capers? I think a tiny amount of preserved lemons add in it will give a nice tangy punchy taste or sprinkle some feta on the top... It'd taste as good as olives but that's completey fine to omit olives anyway.
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