Uses sardines in tomato sauce instead of anchovies for more protein. A full tin of sardines will make enough sauce for two servings, and the second portion keeps well for the next day.
1. Boil spaghetti, drain, set aside.
2. For the sauce, fry garlic in a bit of olive oil. Add chili flakes (a good amount) and Italian seasoning; then mash in tinned sardines in tomato sauce, and then capers and black olives. If desired, stir in tomato paste or any red pasta sauce for further tomatoness, and/or loosen the sauce with pasta water or leftover white wine.