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HELIOS Spaghettini with olive oil & grilled sardines


  • 500g HELIOS Organic Spaghettini 10
  • 6 garlic cloves, thinly sliced
  • 1 tsp red pepper flakes
  • a bunch of parsley, chopped
  • 50 ml olive oil
  • 12 large sardine fillets
  • salt
  • pepper


Cook spaghettini in 5 liters of salted water, 2 minutes less the packaging instructions. Drain, reserving 1 cup of cooking water, and keep warm. While spaghettini cooks, prepare sauce. Sauté garlic slightly over medium heat. When it turns golden, add red pepper flakes and reserved water. Add spaghettini along with parsley and mix well. Keep pasta warm. Grill sardines skin-side down in a hot pan. Once grilled, upside down and remove from heat. Top spaghettini with hot grilled sardines, and serve with freshly ground pepper.

We can grow some of our vegetables on a roof garden.

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Panagiotis Sp. Dakos S.A. Pasta and Food Products,
11th km Athens-Lamia National Road,
14451 Metamorfosi, Attica, Greece
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