Sardinesca
At a Glance
- Prep
- 1 hour
- Cook
- 30 minutes
- Total
- 1 hour 30 minutes
- Servings
- Serves 4
Categories
- Main Course
- Italian-inspired
- Simmering
- Easy
- Main course
Dietary
- Dairy-free
- Egg-free
- Low lactose
- Nut-free
Allergens
- Fish
- wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Like a puttanesca sauce, but with sardines in place of the anchovies, this simple storecupboard pasta recipe works well with any strongly flavoured tinned fish. Each serving provides 504 kcal, 23g protein, 50g carbohydrates (of which 5g sugars), 22.5g fat (of which 3g saturates), 4g fibre and 1.3g salt.
Hands-Free Mode Off
Equipment
Saucepan, fork, pasta pan, colander
Ingredients
- 2 x 120g/4¼oz tins sardines in oil
- 400g tin chopped tomatoes
- 200ml/7fl oz vegetable, fish or chicken stock
- 2 tbsp olives, finely chopped
- 1 tbsp lemon juice, or any kind of vinegar
- 280g/10oz dried spaghetti or other pasta
- salt and black pepper
Instructions
Tip the sardines into a saucepan, removing any large bones, and mash lightly with a fork. Add the tomatoes, stock and olives, then add the lemon juice or vinegar and plenty of black pepper, and bring to the boil. Turn down the heat and simmer for 30 minutes; you may need to add a splash of water to stop it from drying out.
When the sauce is cooked, remove it from the heat and leave to cool (see Recipe Tip).
Cook the pasta in a pan of plenty of boiling salted water for 8 minutes, or according to the packet instructions. Drain and add to the sauce, and warm through to serve.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
