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Tomato sardines with spaghetti
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300g wholewheat spaghetti
4 x 95g cans John West Sardines in Tomato Sauce
195g can essential Waitrose Sweetcorn in Water, drained
Grated zest and juice ½ essential Waitrose lemon
1 x ½ 25g pack flat leaf parsley, chopped
1. Cook the spaghetti in boiling water for 9–10 minutes then drain. In the same pan, add the sardines, breaking them up slightly, then the sweetcorn and lemon zest, before squeezing over the juice of ½ lemon.
2. Stir the sauce into the hot pasta, transfer to bowls, top with parsley and serve.
Typical values per serving:
This recipe was first published in February 2013.