Sardine Spaghetti with Sultanas & Pine Nuts

Never underestimate the flavour potential of some salty sardines. Add in some sultanas and pine-nuts and you have got a fantastic Mediterranean combination.

Serves 2
Prepare 5 mins
Cook 10 mins


150g Spaghetti
135g can Sardines
1 clove garlic, finely chopped
2 tbsp sultanas
2 tbsp toasted pine nuts
2 tbsp chives, snipped
Squeeze of lemon juice


Cook the spaghetti in a large pan of boiling water according to packet instructions.

Meanwhile, open the sardines and tip some of the oil into a small pan. Add the chopped garlic and cook for 2 minutes until softened but not coloured.

Add the rest of the canned sardines to the pan, breaking them up with a wooden spoon. Stir in a ladleful of the pasta cooking water along with the sultanas and pine nuts and cook for 2 –3 minutes until the sardines are heated through.

Drain the pasta and return to the pan, off the heat. Add the sardine mixture, chives and a good squeeze of lemon juice. Divide between bowls, grind over some black pepper and serve with rocket salad on the side.

Recipe and photo courtesy of Waitrose.