Storecupboard spaghetti
Serves: 1
![Storecupboard spaghetti](/uploads/media/720x770/09/7719-Store-cupboard-spaghetti.jpg?v=1-0)
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
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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](/uploads/media/100x100/05/165-anna480.jpg?v=1-0)
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](/uploads/media/100x100/05/165-anna480.jpg?v=1-0)
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.