Sardine Pasta

Name: Sardine Pasta
Prep time: 5 min
Cook time: 10 min
Yield: 2 serving
Ingredients: 2 teaspoons olive oil; 3-4 garlic cloves; 1 cup cherry tomatoes; 2 cans sardines; 1 1/2 Tablespoons capers; 1/4 cup herbs; 1/4 teaspoon salt and pepper; 1 box Spaghetti; 1/2 cup pasta water; 1/4 cup olive oil; 1 lemon; 1/2 teaspoons chilli flakes

User Reviews

5.0

42 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
2
Calories
987 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Sardine Pasta

Quade Maldonado

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Ingredients

Servings

Sardine Pasta

2 teaspoons olive oil MINA brand is our fave!
3-4 garlic cloves minced
1 cup cherry tomatoes
2 cans sardines MINA is our favorite brand
1 1/2 Tablespoons capers Likewise, MINA is our favorite
1/4 cup herbs fresh basil and fresh oregano leaves
1/4 teaspoon salt and pepper
1 box Spaghetti cooked
1/2 cup pasta water to make a sauce

Serving

1/4 cup olive oil MINA is our favorite
1 lemon zested
1/2 teaspoons chilli flakes optional

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Notes

We recommended boneless skinless sardines. Quality, wild caught fish that's packed in EVOO is a game changer, specially the MINA brand.
Since this recipe has minimal and simple ingredients, make sure you use quality tasting ingredients.
You can use other veggies like shallots, onions, bell peppers and more. Make sure to customize it to your taste.
It's best to make and enjoy this dish right away.
Try canned salmon for a variety of seafood.
Avoid over mixing the sardines in the skillet as you don't want them to mush, they should be chunks.
The pasta water is for creating a saucy sauce for the pasta, you can however skip it if you prefer a dryer pasta.
A finish of EVOO drizzled on top along with lemon zest is the perfect finish to the taste, and you'll be tasting the brightness of both. We highly recommend this step!
Avoid using lemon juice as it will make your pasta soggy. The zest is all you need for a perfect lemon flavor without the liquid.
The dish can be stored in the fridge in an airtight container for up to 2 days, although we recommend enjoying it all the same day. To reheat the pasta, you can so in the microwave, or in a skillet with some water to loosen up the sauce. Freezing this sauce is not our choice as the texture changes.
While you can absolutely use freshly cooked Sardines following this tutorial, we prefer canned. Since the fish has tiny fish bones which could be challenging to remove , we recommend boneless canned fish for this recipe. It is however your choice.
Garlic Bread , Fougasse or a bright Peach Burrata Salad, Panzanella Salad would work great. Likewise, you can dollop some Basil Pesto or Sun Dried Tomato Pesto too.