Squash & barley salad with balsamic vinaigrette
A flavour-packed, unusual salad that's delicious warm or cold - works really well as part of a buffet
Spaghetti with sardines
Serves 4
Easy
Prep:
Cook:
This storecupboard supper is super quick and superhealthy to boot
Skip to ingredients
- 400g spaghetti
- 1 tbsp olive oil
- 2 garlic clovescrushed
- pinch chilli flakes
- 227g can chopped tomato
- x cans skinless and boneless sardinesin tomato sauce
- 100g pitted black olivesroughly chopped
- 1 tbsp capersdrained
- small handful parsleychopped
Nutrition: per serving
- kcal495
- fat14g
- saturates2g
- carbs77g
- sugars5g
- fibre5g
- protein21g
- salt1.07glow
Method
step 1
Cook the spaghetti in a large pan of boiling salted water according to pack instructions. Meanwhile, make the sauce. Heat the oil in a medium pan and cook the garlic for 1 min. Add the chilli flakes, tomatoes and sardines, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers and most of the parsley. Mix well to combine.
step 2
Drain the pasta, reserving a couple of tbsp of the water. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.
