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Cook the spaghetti in a large pan of boiling salted water according to pack instructions. Meanwhile, make the sauce. Heat the oil in a medium pan and add the chilli flakes, tomatoes and sardines, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers, garlic oil and most of the parsley. Mix well to combine.

Drain the pasta, reserving a couple of tbsp of the water. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.

Recipe from Good Food magazine


400g gluten free spaghetti

1 tbsp garlic infused olive oil

pinch chilli flakes

227g can chopped tomatoes

2 x 95g cans skinless and boneless sardines in tomato sauce

100g pitted black olives, roughly chopped

1 tbsp capers, drained

small handful parsley, chopped

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Low FODMAP Recipe

Gluten Free Spaghetti with sardines

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