Most people tend to keep a tin of sardines or tuna around, and I’m no different. I’ve always thought of these tinned fish as absolute lifesavers—they’re affordable, have a long shelf life, and can quickly become the base of a tasty meal. That’s why I make a habit of keeping a few in my pantry for those times when I forget to grocery shop or find myself unexpectedly homebound. One of my favorite ways to use them is in a Spicy Tomato Sardine Pasta, which is a quick, flavorful dish that’s perfect for those moments. Read on for the recipe!
FUN FACTS ABOUT SARDINES
Sardines, named after the Italian island of Sardinia, are an incredibly versatile ingredient. Though small, they’re packed with essential vitamins and nutrients. Like salmon, sardines are an oily fish rich in Omega-3 fatty acids, which are well-known for their health benefits.
Since sardines are highly perishable, they’re most commonly available in tins. However, if you’re interested in trying them fresh, grilled sardines are a popular appetizer in Mediterranean cuisine.
INGREDIENTS
- 250g Linguine or Spaghetti
- 1 tbsp Olive Oil
- 2 cloves Garlic, finely chopped
- ½ large Onion, sliced
- 1 tsp Red Chili Flakes
- 120g Oil-Packed Sardines, drained
- 1 tsp Paprika
- 1 tsp Italian Mixed Herbs
- 1 tbsp Tomato Paste
- 400g (1 tin) Chopped Tomatoes
- Salt and Black Pepper, to taste
- Lemon Juice, to taste
- Fresh Parsley Leaves, for garnish
INSTRUCTIONS
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- In a large saucepan over medium heat, warm the olive oil. Add garlic and chili flakes, and sauté for about a minute until fragrant.
- Add the sliced onion and cook for 5 minutes until softened.
- Season with paprika, Italian mixed herbs, salt, and black pepper.
- Stir in the tomato paste, cooking briefly until it darkens in color.
- Add the sardines, breaking them up slightly with a wooden spoon.
- Stir in the chopped tomatoes, bring the mixture to a boil, then reduce to a simmer for about 10 minutes.
- Add the cooked pasta and toss to combine.
- Garnish with chopped parsley and a squeeze of lemon juice. Serve immediately.
Notes:
I used oil-packed sardines here, but if you’re looking for a lighter option, sardines in brine work just as well.
