Sardines Pasta! An easy, light, and delicious dish that you can make within 20 minutes. If you love canned sardines as I do, then this recipe is for you.
Sardines Pasta Ingredients
- Canned Sardines in oil - use your favorite brand. Remove the bones by splitting the meat into two and picking the bones with a fork; use boneless canned sardines if available.
- Garlic and onions - this further elevates the flavor of the dish. I recommend using red onions or shallots for a sweeter flavor.
- Lemon juice - balances the overall flavor of the dish and masks the fishy taste of the sardines.
- Add-ins - I added cherry tomatoes and black olives. You can also add capers, spinach, or kale for some greens.
How to make it
Cook garlic and onions in warm oil until fragrant and translucent. Make sure the oil is not too hot.
Next, throw in your choice of add-ins like sliced cherry tomatoes and black olives. I also added some scallions for color. Cook for less than a minute if you want an added texture or cook until softened. I did the former 🙂
Add canned sardines along with their oil and lemon juice. Sprinkle salt and red pepper flakes for heat. Cook for 1 to 2 minutes, gently stirring.
Finally, add the cooked pasta and a splash of pasta water, about ¼ cup to ½ cup. The starchy water helps bind the pasta and the sauce together. Gently toss with a tong to combine.
Turn off the heat. Taste, and adjust salt and lemon juice as needed. Sprinkle some grated parmesan cheese and parsley.
And that is it! Easy peasy. Serve with buttered toast or eat on its own! I find sardines pasta most enjoyable when freshly cooked and warm. How about you?
More pasta recipes for your weekly menu!
- White Pasta Sauce (made of canned soup)
- Creamy Garlic Pasta with Bacon and Mushroom
- Macaroni Salad with Condensed Milk
- Cream Cheese Pasta Sauce
- Creamy Tomato Shrimp Pasta
Complete Recipe
Sardines Pasta Tomatoes and Olives
Ingredients
- 200 grams /7 oz / .5 lbs spaghetti (or any long pasta)
- 2 tablespoon vegetable oil
- 2 cloves garlic (chopped)
- 1 small red onion (sliced)
- 6 pcs cherry tomatoes (sliced)
- 6 pcs pitted black olives (sliced)
- 1 can /120g canned sardines in oil
- ½ teaspoon red pepper flakes
- ½ lemon (juiced)
- ½ cup pasta water (add more if needed)
- salt (to taste)
- grated parmesan cheese
- chopped parsley (to garnish)
Instructions
- Cook pasta in boiling salted water just until tender (al dente). Reserve ½ cup cooking water, then drain pasta.
- Heat oil in a skillet. Add onions and garlic. Cook until fragrant and translucent. Add choice of add-ins like sliced cherry tomatoes and black olives. I also added some scallions for color. Cook until slightly softened.
- Add canned sardines along with its oil. Sprinkle salt and red pepper flakes. Cook for 1 to 2 minutes. minute.
- Add the cooked pasta and a splash of pasta water, about ¼ cup to ½ cup. Toss well with a tong to combine. Turn off the heat. Taste and adjust salt and lemon juice as needed. Sprinkle grated parmesan cheese and parsley. Serve immediately.
Recipe Notes and Tips:
- Canned Sardines in oil: use your favorite brand. Remove the bones by splitting the meat into two and picking the bones with a fork; use boneless canned sardines if available.
- Add-ins: I added cherry tomatoes and black olives. You can also add capers, spinach or kale for some greens.
Anna says
Easy, healthy and tasty. Next time might try adding a bit of white wine.
Lucy says
Yummy i love sardines as well
This is a fast healthy easy dish 😋
Mella says
Thanks for the wonderful feedback, Lucy.
- Mella
Iona Brown says
Very nice indeed! I usually make my sardine pasta just with green olives stuffed with pimentos, or black Kalamata olives, but the addition of tomatoes and red onion, plus the garlic and chilli flakes, gives this dish a bit more 'bite' and makes it more substantial. Definitely going in my favourites list. Iona
Mella says
Glad you enjoyed this, Iona! Thanks for the lovely feedback.
- Mella
J says
I made this for dinner. So easy to follow, quick to make, tasty. Thank you.
Mella says
Glad you enjoyed this recipe! It's also my go-to dish on busy weeknights.
- M