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Spaghetti with sardines, tomato sauce and capers

By Stavri Kaourani

Preparation time: 5 minutes

Cooking time: 15 minutes

Difficulty: 1/10

Serves: 4


  • 300g spaghetti (eg. casino bio)
  • 2 tbsp capers (casino)
  • 2 tbsp seedless black olives finely chopped (eg. casino)
  • 300g tomato puree (casino bio)
  • 2 packages of canned sardines with olive oil (approximately 100g each) - casino
  • 2 tbsp olive oil
  • Grate 1/2 lemon
  • Fresh chopped basil or parsley leaves
  • 2 cloves garlic melted
  • 1 pinch of salt
  • Pepper

Cooking Method

1. Boil the spaghetti in a large saucepan with salted water, according to the instructions on the package. Be careful not to overcook them.

2. Heat the olive oil in a medium-sized pan over medium heat and sauté the garlic.

3. Drain the sardines and cut them into small pieces. Transfer them to the pan, add the lemon zest and let them cook for 2-3 minutes.

4. Rinse the capers and add to the pan together with the olives and the tomato puree and season with salt and pepper.

5. Drain the pasta and add it to the sauce, mixing all the ingredients well.

6. Sprinkle with basil or parsley.


Nutritional information:
Per 100gr
Calories: 225kcal
Fat: 7.3gr
Saturated fats: 1 gr
Carbohydrates: 28.5gr
Fiber: 1.8gr
Sugars: 2 gr
Protein: 11g