Spaghetti with th!nkgreen’s sardines and fresh cherry tomatoes


  • 1 package (500g) of spaghetti
  • 40ml th!nkgreen’sorganic olive oil
  • 200g th!nkgreen’s sardines preserved in organic olive oil, which we drain slightly
  • 1 red onion, cut into small pieces
  • 2 cloves of garlic, finely chopped
  • 15-20 cherry tomatoes, cut in half
  • 1 tbsp of th!nkgreen’s olive Thrumba (remove the kernel)
  • 1 tbsp chopped green olives th!nkgreen cut in half (remove the kernel)
  • 2 tbsp of capers, without salt
  • freshly ground pepper

Boil the pasta according to the directions on the package and drain the spaghetti. Keep aside 1 cup of hot water. In the same pot, we heat 40 ml of th!nkgreen’s oil and sauté over medium heat the onion for 2-3 minutes, just enough to soften. 

Add the cloves of garlic, cherry tomatoes and continue to sauté for 1-2 minutes, just to warm the materials. Add the well-drained pasta and the water we kept and stir for 1-2 minutes. Add the olives and the capers and stir well. Place the sardines with care not to harm them, sprinkle with freshly grated pepper and serve.