Sardine and tomato spaghetti
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Catherine Frawley
Sardine and tomato spaghetti
Recipe by Lucy Jessop
The addition of sardines elevates this simple but elegant pasta dish
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
514Kcal
Fat
17gr
Saturates
3gr
Carbs
63gr
Sugars
9gr
Fibre
7gr
Protein
23gr
Salt
0.5gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 150g spaghetti or linguine
- 1 ½ tbsp olive oil
- 1 onion, finely sliced
- 2 garlic cloves, finely sliced
- 1 tsp fennel seeds, lightly crushed
- 175g cherry tomatoes, halved
- 1 x 120g tin sardines in oil, drained
- 2 tbsp capers, drained and rinsed
- zest and juice of 1 lemon, plus extra lemon wedges to serve (optional)
- 40g wild rocket
Step by step
- Cook the spaghetti as per the pack instructions.
- Meanwhile, heat 1 tablespoon of olive oil in a frying pan over a medium heat and cook the onion until soft and translucent, about 8-10 minutes. Add the garlic, fennel seeds and tomatoes and cook for 5 minutes more, stirring occasionally, until the tomatoes begin to soften.
- Add the sardines to the tomato pan, breaking the fish into smaller pieces and removing any prominent bones. Add the capers and lemon zest; warm through gently.
- Drain the spaghetti, keeping a couple of tablespoons of the pasta cooking water. Add the spaghetti to the warm sardine mixture along with the lemon juice, remaining olive oil and the rocket. If the mixture needs to be looser, add the reserved pasta cooking water. Toss well to wilt the leaves. Season to taste before serving.
