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.