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.


th!nkgreen  launches an innovative collaboration with Soundpear on the musical representation of its products…