I prefer fresh vegetables.
But our busy life does not always make it easy for me to cook with them.
As you can see most of the things I used to make this dish came from a jar or a can.
But that doesn’t mean it’s not tasty.
It turned out so tasty that I could actually eat it every day!
Freshly cooked spaghetti was combined with sundried tomatoes, olives, capers, sardines, sauteed garlic, salt, pepper, crushed red pepper flakes, and extra virgin olive oil.
Take a look at some of my other favorite spaghetti dishes!
https://sideb.culinarytribune.com/2021/06/28/garlic-lemon-creamy-spaghetti
This is a great way to celebrate the arrival of spring!
https://sideb.culinarytribune.com/2020/12/13/garlic-tomato-hijiki-spaghetti
This one is great particularly for seaweed lovers!
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