Ingredients

The following ingredients have 4 Servings
  • 11 1/2 ounces dried spaghetti
  • 1 medium (8 oz) yellow onion (diced)
  • 3 garlic cloves (sliced)
  • One (3 1/4-oz) can pitted black olives (drained and halved)
  • 2 tablespoons capers (coarsely chopped)
  • 2 tablespoons raisins
  • A pinch of red pepper flakes (optional)
  • 4 tablespoons olive oil
  • One (14-oz) can cherry tomatoes (or substitute fresh cherry tomatoes)
  • 2 tablespoons tomato paste
  • 2 3/4 cups warm chicken stock
  • One (5 1/2-oz) can sardines in oil (drained and oil reserved)
  • Salt and freshly ground black pepper
  • A few sprigs of fresh flat-leaf parsley (chopped)

Instruction

  • Preheat the oven to 425°F (220°C).
  • Place the spaghetti in a roasting pan or 9- by 13-inch baking dish, then scatter over the onion, garlic, olives, capers, raisins, and hot red pepper flakes, if using. Pour in the olive oil, massaging it over the spaghetti to ensure it is coated.
  • Add the cherry tomatoes in their sauce, tomato paste, warm chicken stock, sardines, and season with salt and black pepper. Use a fork to mix all the ingredients together, breaking up the sardines a little as you do (but keep them fairly chunky). Drizzle the oil from the sardines over the top. The spaghetti should be submerged below the liquid by about 1/2 inch (12 mm).
  • Place the roasting pan in the preheated oven and bake for 30 minutes, then remove and leave to rest for 5 minutes to allow the pasta to finish cooking and absorb the last of the liquid.
  • Once done, use a fork to loosen the spaghetti and garnish with freshly chopped parsley. If it’s too thick, feel free to add a splash of hot water, or if too loose, leave it in the oven for 5 minutes more.