Ingredients
- 160 g(5.6oz) Whole wheat spaghetti
- 100 g(3.5oz) Sardines in oil
- 60 g(2.1oz) Rocket
- 50 g(1.8oz) Onion, minced
- 400 g(14oz) Canned tomatoes(chopped)
- 2 1/2 tbsp SHINSHU AKA MISO
- 1 clove Garlic, minced
- 1 tbsp Capers
- To taste Salt
- To taste Pepper
- To taste Parsley, finely chopped
- 1 tbsp Oil from sardines
Nutrition Facts
Calories・529kcalCarbohydrates・79gProtein・29gFat・15gSaturated Fat・2gPolyunsaturated Fat・4gMonounsaturated Fat・7gCholesterol・71mgSodium・544mgPotassium・1111mgFiber・5gSugar・11gVitamin A・1202IUVitamin C・25mgCalcium・349mgIron・8mg
Instructions
- Preparation: Set aside 1 tbsp of oil from the sardines.
- Cook the spaghetti according to the package instructions.
- Heat the oil from sardines in a medium pan. Add garlic and capers, and sauté until fragrant. Then, add the onion and cook until soft.
- Add canned tomatoes, miso, salt, and pepper to the pan. When it comes to a boil, turn the heat to low and cook for 10 minutes.
- Add the sardines and rocket to the sauce. Gently break up the sardines, and cook until the rocket is wilted.
- Serve the cooked spaghetti on a plate, top with the sauce, and garnish with parsley.
