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–+ servings
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2
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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.