Pasta with Canned Sardine Sauce
Transform your weeknight dinners with this simple yet flavorful Pasta with Canned Sardine Sauce—an effortless recipe bursting with Mediterranean charm. This dish combines the briny richness of canned sardines in olive oil with the freshness of cherry tomatoes, bright lemon juice, and fragrant parsley. Garlic and a hint of red pepper flakes bring a subtle kick, while capers add a delightful tang to the silky sauce. Together with al dente spaghetti, the result is a beautifully balanced, nourishing meal made in just 30 minutes. Perfect for seafood lovers or anyone looking to elevate pantry staples, this quick and affordable recipe delivers bold flavors with minimal effort. Serve with a drizzle of extra virgin olive oil and a wedge of lemon for an irresistible finish.
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Recipe Information
Ingredients
- 400 g spaghetti
- 2 cans (120g each) canned sardines in olive oil
- 4 cloves garlic
- 0.5 tsp red pepper flakes
- 2 tbsp extra virgin olive oil
- 1 whole lemon
- 2 tbsp (chopped) parsley
- 1 tbsp capers
- 200 g cherry tomatoes
- 1 tsp salt
- 0.5 tsp black pepper
- 120 ml pasta water
Instructions
Fill a large pot with water, bring it to a boil, and add a generous pinch of salt. Cook the spaghetti according to the package instructions until al dente. Reserve 120 ml (1/2 cup) of pasta water before draining.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the garlic (minced) and red pepper flakes, and sauté until fragrant, being careful not to burn the garlic (about 1-2 minutes).
Add the cherry tomatoes (halved) to the skillet and toss to coat in the oil. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Add the canned sardines (along with their olive oil) to the skillet. Use a wooden spoon to break the sardines into smaller pieces, allowing them to blend into the sauce.
Stir in the capers and squeeze the juice of half a lemon into the mixture. Reserve the other half of the lemon for garnish.
Season the sauce with salt and black pepper to taste, then add the reserved pasta water to the skillet. Simmer for 2-3 minutes to create a cohesive sauce.
Once the pasta is cooked and drained, transfer it directly to the skillet with the sauce. Toss to coat the pasta evenly.
Add the chopped parsley and toss once more to incorporate. Taste and adjust seasoning if needed.
Serve the pasta warm, garnished with extra parsley and a wedge of lemon on the side. Optionally, drizzle with a bit of extra olive oil for added flavor.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.6 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 260 mg | 20% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 462 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
