1 tbsp olive oil
2 garlic cloves , crushed
pinch chilli flakes
227g can chopped tomatoes
2 x 95g cans skinless and boneless sardines in tomato sauce
100g pitted black olives , roughly chopped
1 tbsp capers , drained
small handful parsley , chopped
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.
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.
Recipe from bbcgoodfood.com