Sardine Pasta Puttanesca
A bold and flavorful pasta dish with sardines, olives, capers, and tomatoes.
10 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 200g spaghetti
- 1 can sardines in olive oil
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 cup pitted Kalamata olives, sliced
- 2 tbsp capers, rinsed
- 1 can (400g) diced tomatoes
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Cook the pasta: Bring a large pot of salted water to boil. Add spaghetti and cook until al dente (about 8-10 minutes). Reserve 1/2 cup pasta water before draining.
Prepare sardines: Drain sardines, reserving the oil. Remove any large bones if desired and roughly chop the fish.
Make the sauce: Heat olive oil in a large pan over medium heat. Add garlic and red pepper flakes, sauté until fragrant (about 30 seconds).
Add sardines to the pan along with the reserved oil. Break them up slightly with a spoon and cook for 1-2 minutes.
Stir in olives, capers, and diced tomatoes. Simmer for 5-7 minutes until slightly thickened. Season with salt and pepper.
Combine pasta and sauce: Add drained pasta to the pan along with some reserved pasta water. Toss well to coat the pasta evenly.
Finish with parsley: Remove from heat, stir in chopped parsley, and serve immediately with extra olive oil if desired.
Chef's Tips
- Pasta choice: Spaghetti works best, but you can use linguine or bucatini as alternatives.
- Spice level: Adjust red pepper flakes to your preferred heat level.
- Canned tomatoes: San Marzano tomatoes will give the best flavor if available.
- Anchovy option: For extra umami, add 2-3 chopped anchovy fillets with the garlic.
- Storage: This dish is best served fresh but can be refrigerated for up to 2 days.
- Garnish: Top with grated Parmesan or Pecorino Romano cheese if desired.
