Aubergines with garlic & herb dressing
An Italian-style sweet and sour dressing works well with the meaty aubergines
Sardine storecupboard spaghetti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 100g spaghetti
- 1 tbsp olive oil
- 1 small onionfinely chopped
- 2 large garlic clovesfinely chopped
- 10 cherry tomatoeshalved
- 95g can boneless sardinein olive oil, drained
- 8 green pitted oliveshalved
- 2 tsp caper
- handful parsleyleaves, chopped
Nutrition: per serving
- kcal801
- fat36g
- saturates6g
- carbs82g
- sugars11g
- fibre12g
- protein38g
- salt2.4g
Method
step 1
Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a pan, tip in the onion and cook for 5 mins or until soft. Add the garlic and tomatoes, and cook for a few mins more.
step 2
Stir through the sardines, breaking them up lightly with the back of a spoon. Add the olives and capers, season and heat through. Toss in the cooked, drained spaghetti, a splash of the cooking water and parsley.
