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Easy•10 min prep•15 min cook
Sardine Pasta with Sun-Dried Tomatoes and Olives
A savory Mediterranean-inspired pasta dish combining tender sardines with the rich flavor of sun-dried tomatoes and briny olives, finished with a touch of garlic and herbs.
Ingredients
Serves 2
- 18 oz spaghetti
- 21 can of Tropical Fame Canned Sardines (in oil)
- 32 tablespoons olive oil (from the can)
- 43 cloves garlic, minced
- 51/2 cup sun-dried tomatoes, chopped
- 61/3 cup black olives, pitted and halved
- 71/4 teaspoon red pepper flakes
- 81/4 cup fresh parsley, chopped
- 9Salt and freshly ground pepper to taste
- 10Grated Parmesan cheese for serving
Instructions
1
Cook spaghetti in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2
In a large skillet, heat the olive oil from the sardine can over medium heat. Add garlic and red pepper flakes, cooking until fragrant, about 1 minute.
3
Stir in sun-dried tomatoes and olives, cooking for 2-3 minutes to soften.
4
Drain the sardines, add them to the skillet, and break them up slightly with a spoon.
5
Toss in the cooked spaghetti, parsley, and enough reserved pasta water to create a light sauce. Season with salt and pepper.
6
Serve hot, topped with grated Parmesan.
Chef's Tips
- ✓Soak sun-dried tomatoes in warm water for 10 minutes if they're too dry.
- ✓Add a splash of white wine for extra depth of flavor.
- ✓Pair with a crisp Pinot Grigio.