Storecupboard spaghetti
Serves: 1
Prep time: 15 minsTotal time: 
Recipe photograph by Rob Streeter
Storecupboard spaghetti
Recipe by Anna Glover
You should have most of these ingredients in your cupboard, making this the perfect go-to dinner after a long day
Serves: 1
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
589Kcal
Fat
21gr
Saturates
5gr
Carbs
64gr
Sugars
11gr
Fibre
6gr
Protein
34gr
Salt
1gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 75g spaghetti
- 2 tsp olive oil
- 1 garlic clove, sliced
- a small pinch of fennel seeds
- a small pinch of chilli flakes (optional)
- 1 x 230g tin chopped tomatoes
- 1 x 120g tin sardines in tomato sauce
- 2 tsp capers, drained
- basil leaves or chopped parsley, to serve
Step by step
- Cook the spaghetti according to pack instructions. Heat the oil in a frying pan and fry the garlic with the fennel seeds and chilli flakes, if using, for a minute, then add the chopped tomatoes with a splash of water. Simmer for 7-10 minutes until thickened and saucy. Season, then stir in the sardines and capers. Break the fish up a little, but you still want chunks.
- Drain the spaghetti, reserving a cupful of water. Add the pasta to the tomato pan with a splash of the water. Toss everything together to coat the pasta in the sauce, then scatter with the chopped herbs.
