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This speedy sardine pasta dish is a true lifesaver for busy weeknights. Utilizing simple store-cupboard ingredients, it delivers big flavours with minimal effort.
Tomato & Sardine Pasta Recipe
4.6
2
Notes
20 mins cook
Add to plan
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Step 1.
Bring a large pan of salted water to the boil.
Step 2.
Meanwhile, peel and slice your garlic cloves as finely as possible, set aside. Add a generous glug of olive oil to a frying pan over a low heat. Add the garlic along with the chilli flakes and sizzle for a minute, careful not to let the garlic burn.
Step 3.
Tip the tin of sardines into the pan and mush them up with a wooden spoon. Let it cook for a couple minutes more. Add some olive brine to the sardine tin, rinse off all the cling-ons and pop that into the sauce as well. Roughly chop the olives and add to the pan.
Step 4.
Whack the spaghetti into the now boiling pan of water and set a timer for 8 mins.
Step 5.
Grab your tin of plum tomatoes and add them to the sauce by squeezing them in your hands then cook for 5 mins further, if it’s a little too thick, you can add a little olive brine to loosen.
Step 6.
Roughly chop up your parsley and add most of it to the sauce, reserving a little for garnishing. Taste and season with salt and black pepper.
Step 7.
Once the timer goes off, use tongs to transfer the al dente spaghetti down into the pan of sauce, add a big splash of pasta water and continue to cook the pasta in the sauce until it’s cooked through and the sauce is coating the pasta, around 2 mins. If it looks a little dry, simply add more of the pasta water.
Step 8.
Plate up time. Twirl it onto serving plates and finish with the reserved parsley, a drizzle of olive oil and a crack of black pepper. BOOM.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Garlic Clove
Pitted Green Olive
Spaghetti
Olive Oil
Tinned Plum Tomato
Tinned Sardines In Tomato Sauce
Fresh Parsley
Chilli Flakes
Salt
Black Pepper
This sardine pasta pairs wonderfully with a variety of sides and garnishes that enhance its flavours. For a refreshing contrast, consider serving a simple arugula salad dressed with a light vinaigrette. The peppery greens will balance the rich, salty profile of the sardines. You might also enjoy it with roasted courgettes or zucchini drizzled with olive oil and sprinkled with sea salt, which complements the Mediterranean cuisine theme.
For an added layer of flavour, a sprinkle of flat-leaf parsley or freshly grated Parmesan cheese can elevate the dish. If you're feeling adventurous, consider incorporating panko breadcrumbs mixed with mustard and chorizo for a crunchy topping. Alternatively, a dollop of tapenade or a side of Italian tomato sauce can provide a delightful contrast.
This dish is versatile, so feel free to experiment with additional vegetables like radishes or greens to boost dietary fibre and omega-3 fatty acids. For those interested in heart-healthy options, serving sardine pasta with whole-grain spaghetti can increase the meal's nutritional value. Whether you're preparing a comforting family dinner or a quick weeknight meal, this sardine pasta is a delicious choice that embraces the essence of coastal cuisine.
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Sardine pasta is a quick and flavorful dish featuring canned or fresh sardines combined with pasta. It's often prepared with ingredients like garlic, olive oil, and tomatoes, delivering a delicious Mediterranean flavour.
To make sardine pasta healthier, use whole-grain pasta for added fibre and nutrients. You can also increase the vegetable content by adding greens like spinach or zucchini. Reducing the amount of oil and opting for fresh herbs can also enhance flavour without extra calories.
Yes, you can prepare sardine pasta ahead of time. Cook the pasta and combine it with sardines and other ingredients, then store it in an airtight container in the fridge. Reheat gently before serving.
Sardine pasta can be kept in the fridge for up to three days. If you want to freeze it, store it in an airtight container for up to three months. Reheat thoroughly before consuming.
While spaghetti is a classic choice, you can use any pasta shape you prefer, such as linguine, penne, or fusilli. The key is to select a pasta that will hold the sardine sauce well.
Olive oil is the most commonly used oil for sardine pasta, as it complements Mediterranean flavours beautifully. You can also experiment with flavoured oils, such as garlic or chilli oil, for added depth.
Yes, fresh sardines can be used, but they will require additional cooking time. Clean and grill or pan-fry them before adding them to your pasta for a fresh, intense flavour.
To prevent saltiness, rinse canned sardines before using them to remove excess salt. Additionally, be mindful of the salt content in any sauces or additional ingredients you use.
Absolutely! Adding vegetables like zucchini, spinach, or cherry tomatoes not only enhances the dish's flavour but also boosts its nutritional value.
Consider garnishing sardine pasta with freshly chopped parsley, a squeeze of lemon juice, or grated Parmesan cheese for added flavour and visual appeal.
To make the dish more filling, add protein-rich ingredients like beans or chickpeas. You can also serve it alongside a hearty salad or garlic bread to create a more substantial meal.
Sardine pasta can be suitable for children, especially if the flavours are adjusted to be milder. Introduce it gradually, and consider mixing in familiar vegetables for a nutritious meal.
Popular variations include adding capers, olives, or anchovies for a briny kick. You can also experiment with different sauces, such as a creamy Alfredo or a tomato-based sauce.
Yes! Sardine pasta can be a base for casseroles or mixed with other ingredients for a baked dish. It’s versatile enough to adapt to various culinary styles.
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In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Garlic Clove
Pitted Green Olive
Spaghetti
Olive Oil
Tinned Plum Tomato
Tinned Sardines In Tomato Sauce
Fresh Parsley
Chilli Flakes
Salt
Black Pepper
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Bring a large pan of salted water to the boil.
Step 2.
Meanwhile, peel and slice your garlic cloves as finely as possible, set aside. Add a generous glug of olive oil to a frying pan over a low heat. Add the garlic along with the chilli flakes and sizzle for a minute, careful not to let the garlic burn.
Step 3.
Tip the tin of sardines into the pan and mush them up with a wooden spoon. Let it cook for a couple minutes more. Add some olive brine to the sardine tin, rinse off all the cling-ons and pop that into the sauce as well. Roughly chop the olives and add to the pan.
Step 4.
Whack the spaghetti into the now boiling pan of water and set a timer for 8 mins.
Step 5.
Grab your tin of plum tomatoes and add them to the sauce by squeezing them in your hands then cook for 5 mins further, if it’s a little too thick, you can add a little olive brine to loosen.
Step 6.
Roughly chop up your parsley and add most of it to the sauce, reserving a little for garnishing. Taste and season with salt and black pepper.
Step 7.
Once the timer goes off, use tongs to transfer the al dente spaghetti down into the pan of sauce, add a big splash of pasta water and continue to cook the pasta in the sauce until it’s cooked through and the sauce is coating the pasta, around 2 mins. If it looks a little dry, simply add more of the pasta water.
Step 8.
Plate up time. Twirl it onto serving plates and finish with the reserved parsley, a drizzle of olive oil and a crack of black pepper. BOOM.
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Notes (1)
M
Mandy F.
5 months ago
very nice and quick meal! I left out the olives though, as I am an olive hater lol
L
Luke K.
5 months ago
Do you like capers? I think a tiny amount of preserved lemons add in it will give a nice tangy punchy taste or sprinkle some feta on the top... It'd taste as good as olives but that's completey fine to omit olives anyway.
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