Zingy sardine spaghetti
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Zingy sardine spaghetti
A tin of sardines gives this speedy spaghetti dish a flavour boost
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
459Kcal
Fat
15gr
Saturates
3gr
Carbs
50gr
Sugars
4gr
Fibre
11gr
Protein
27gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp pine nuts
- 150g wholegrain spelt spaghetti
- 100g shredded kale, coarse stalks discarded
- 1 x 120g tin sardines in olive oil
- 2 garlic cloves, sliced thinly
- ½ red chilli, deseeded and diced (optional)
- zest and juice of ½ lemon
Step by step
- Bring a large pan of salted water to the boil. Meanwhile, lightly toast the pine nuts in a dry frying pan then remove to a bowl. Add the spaghetti to the boiling water and cook for 7-8 minutes until almost al dente. Add the kale and cook for 2 minutes more, then drain, reserving a cupful of the starchy cooking water.
- While the pasta is cooking, drain the oil from the tin of sardines into the frying pan. Add the garlic and the chilli, if using, and heat gently until aromatic but not coloured. Add the sardines, most of the lemon zest and the juice, plus 3 tablespoons of the pasta water. Bubble for a couple of minutes, stirring to gently break up the sardines.
- Toss the sardine mixture with the drained pasta and kale, adding a little more of the pasta water if it is looking too dry. Season with plenty of black pepper and divide between warmed bowls. Scatter with the pine nuts and the rest of the lemon zest to serve.
