Sardines Pasta with Tomatoes and Olives Recipe
A flavorful and quick Sardines Pasta with Tomatoes and Olives, combining tender pasta with savory sardines, fresh cherry tomatoes, and briny olives. Enhanced with garlic, red onion, and a hint of red pepper flakes, this dish is finished with tangy lemon juice, grated parmesan, and fresh parsley for a delightful Mediterranean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Pasta
- 200 grams (7 oz / 0.5 lbs) spaghetti or any long pasta
Sauce and Toppings
- 2 tbsp 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 tsp red pepper flakes
- ½ lemon, juiced
- ½ cup pasta water (reserved from cooking pasta), add more if needed
- Salt to taste
- Grated parmesan cheese, to garnish
- Chopped parsley, to garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook just until tender but still al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté aromatics and vegetables: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped garlic and sliced red onion. Cook until fragrant and translucent, about 2-3 minutes. Add the sliced cherry tomatoes and black olives, cooking until they soften slightly, about 3-4 minutes.
- Add sardines and seasonings: Add the canned sardines along with their oil to the skillet. Break sardines gently into pieces while cooking. Sprinkle in ½ teaspoon of red pepper flakes and salt to taste. Stir and cook for 1 to 2 minutes to warm through and combine flavors.
- Combine pasta and sauce: Add the cooked pasta to the skillet. Pour in about ¼ to ½ cup of the reserved pasta water to loosen the sauce. Toss everything together using tongs to combine evenly. Turn off the heat once mixed well.
- Adjust flavor and serve: Taste and adjust seasoning with additional salt and the juice of half a lemon for brightness. Sprinkle with freshly grated parmesan cheese and garnish with chopped parsley. Serve immediately for the best flavor and texture.
Notes
- Canned Sardines in oil: Use your favorite brand. To remove bones, split the meat in two and pick out bones with a fork or use boneless canned sardines.
- Add-ins: Apart from cherry tomatoes and black olives, consider adding capers or greens like spinach or kale for extra nutrition and color.
- Reserve pasta water carefully as it helps to bind and loosen the sauce for a better texture.
- This dish is best served fresh but can be stored in an airtight container in the fridge for up to 2 days.
