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5.0 from 42 votes

Sardine Pasta

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

Ingredients

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

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.