Sardine Pasta
Pasta with canned sardines, tomatoes, garlic, and chili. Faster than it sounds, cheaper than it tastes.
Cook pasta in well-salted boiling water according to package directions. Reserve 250 mL of pasta water before draining.
While pasta cooks, heat oil in a large skillet over medium heat.
Add garlic and chili flakes. Cook 1–2 minutes until the garlic is lightly golden. Do not let it burn.
Open the sardines and add them to the pan — oil and all. Break them up roughly with a spoon into large chunks.
Pour in the diced tomatoes. Stir and simmer 8–10 minutes until slightly reduced.
Add the drained pasta directly to the skillet. Toss to combine.
Add pasta water a splash at a time until the sauce coats the pasta loosely.
Taste and adjust salt and chili. Add parsley if using.
Serve immediately.
PC or store-brand sardines are significantly cheaper than name brands and taste the same in a cooked sauce.
- Sardines in water work fine — just add an extra tablespoon of oil to the pan.
- The sardines essentially dissolve into the sauce when broken up. If you are hesitant about sardines, this is a good starting recipe — the flavour is mild.
- Tuna (2 cans, drained) can substitute for sardines at roughly the same price.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace spaghetti or linguine with certified GF pasta or rice noodles (adds approximately $1.50–$2.00 to the total)