If You Have Sardine and Spaghetti At Home, You Can actually make a great meal

Ingredients

• 300 g Spaghetti (dry, broken into pieces optional)
• 1 medium Onion (diced)
• 2 tbsp Olive Oil (extra virgin)
• 2 tbsp Tomato Paste (canned)
• 0.25 tsp Black Pepper (freshly ground)
• 0.5 tsp Salt (to taste)
• 1 can (120g drained) Canned Sardines in Olive Oil (drained, keep some oil if desired)
• 0.5 tsp Dried Oregano (optional) (optional, adds herbal note)

Instructions

1. Cook Spaghetti

   Bring a large pot of salted water to a rolling boil, add the spaghetti and cook until al dente, about 8‑10 minutes. Drain and set aside.

   Time: PT10M

2. Sauté Onion

   Heat olive oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 3‑4 minutes.

   Time: PT4M

   Temperature: medium

3. Build Sauce Base

   Stir in tomato paste, black pepper, salt, and optional oregano. Cook, stirring, for 2 minutes until the paste darkens slightly and the aromatics are fragrant.

   Time: PT2M

   Temperature: medium

4. Add Sardines

   Add the canned sardines (with a splash of their oil if you like) to the pan. Using a fork, gently mash them into the sauce, allowing the flavors to meld for 2 minutes.

   Time: PT2M

   Temperature: medium

5. Mix Spaghetti

   Add the cooked spaghetti to the pan. Toss thoroughly to coat the pasta with the sardine‑tomato sauce. Cook for another 1‑2 minutes to heat through.

   Time: PT2M

   Temperature: medium

6. Plate and Serve

   Transfer the pasta to serving plates, drizzle a little extra olive oil if desired, and serve hot. Garnish with fresh parsley or a squeeze of lemon if you have it.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

22g

Carbohydrates

60g

Fat

12g

Fiber

4g