Tinned fish teatime - garlic, chilli and sardine spaghetti
Tinned fish teatime - garlic, chilli and sardine spaghetti is a easy Italian recipe that serves 2. 580 calories per serving. Recipe by Daen's Kitchen on YouTube.
Prep: 10 min | Cook: 14 min | Total: 34 min
Cost: $6.67 total, $3.33 per serving
Ingredients
- 200 grams Spaghetti (dry, cooked al dente)
- 1 tin Sardines in Olive Oil (120 g drained, keep oil for cooking)
- 2 cloves Garlic (minced)
- 1 piece Red Chili (finely sliced, adjust heat to taste)
- 2 fillets Anchovy Fillets (canned in oil, chopped)
- ½ lemon Lemon (freshly squeezed)
- 30 grams Rocket (Arugula) (handful, fresh)
- 2 tbsp Extra Virgin Olive Oil (for finishing drizzle)
- to taste pinch Black Pepper (freshly cracked)
- to taste pinch Salt (sea salt)
Instructions
Cook Spaghetti
Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente according to package instructions.
Time: PT9M
Temperature: 100°C
Prep Aromatics
While the pasta cooks, mince the garlic, slice the chili thinly, and chop the anchovy fillets.
Time: PT5M
Heat Oil
Drain the sardines, reserving the oil. Heat a large skillet over medium heat and add the reserved sardine oil.
Time: PT1M
Temperature: Medium (≈180°C)
Sauté Garlic, Chili, and Anchovies
Add the minced garlic, sliced chili, and chopped anchovies to the skillet. Sauté for about 2 minutes until fragrant but not browned.
Time: PT2M
Temperature: Medium (≈180°C)
Deglaze with Lemon
Squeeze the juice of half a lemon into the pan, scraping up any browned bits.
Time: PT1M
Temperature: Medium (≈180°C)
Add Sardines
Add the drained sardines (with any remaining oil) to the skillet. Gently break them into large chunks and heat through for 2 minutes.
Time: PT2M
Temperature: Medium (≈180°C)
Combine Pasta and Rocket
Drain the spaghetti, reserving ¼ cup of pasta water. Add the spaghetti and a handful of rocket to the skillet. Toss on low heat, adding a splash of reserved pasta water if needed to loosen the sauce.
Time: PT2M
Temperature: Low (≈120°C)
Season and Finish
Season with cracked black pepper and a pinch of salt. Drizzle the extra olive oil over the pasta and give a final toss.
Time: PT1M
Temperature: Low (≈120°C)
Plate and Serve
Transfer the spaghetti to plates, garnish with a few extra rocket leaves if desired, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 580
- Protein
- 30 g
- Carbohydrates
- 62 g
- Fat
- 24 g
- Fiber
- 3 g
Dietary info: Pescatarian, Nut-Free, Dairy-Free
Allergens: Fish, Gluten
Ingredient Substitutions
- Instead of Spaghetti: Linguine, Fettuccine
- Instead of Sardines in Olive Oil: Canned mackerel, Canned tuna
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Red Chili: Red chili flakes (¼ tsp)
- Instead of Anchovy Fillets: Fish sauce (1 tsp), omit
- Instead of Lemon: Bottled lemon juice (1 tbsp)
- Instead of Rocket (Arugula): Baby spinach
- Instead of Extra Virgin Olive Oil: Other neutral oil
- Instead of Black Pepper: White pepper
- Instead of Salt: Kosher salt
Equipment Needed
- Large Pot
- Colander
- Large Skillet
- Wooden Spoon or Tongs
- Measuring Spoons (optional)
- Knife and Cutting Board
Critical Steps — Do Not Skip
- Use the oil from the sardine tin as the cooking base
- Do not over‑brown the garlic; it should stay fragrant
- Gently break the sardines to keep some larger pieces for texture
- Toss the rocket on low heat to retain its peppery bite
Chef Tips from the Video
- For extra umami, crumble a pinch of dried seaweed (nori) into the pan with the anchovies.
- If you like more heat, add a pinch of red pepper flakes together with the fresh chili.
- Reserve a tablespoon of the sardine oil for drizzling just before serving for an intensified flavor.
Troubleshooting
The sauce is too dry.
Add a little more reserved pasta water or a splash of extra olive oil to loosen it.
Garlic tastes bitter.
Reduce the cooking time for garlic and keep the heat medium, removing it as soon as it becomes fragrant.
Rocket becomes soggy.
Add the rocket at the very end on low heat and toss quickly; it should stay slightly wilted, not limp.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of water or broth.
Freezer: Not recommended; pasta may become mushy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the spaghetti ahead of time, rinse briefly with cold water, and store in the fridge; reheat with a little olive oil.
- Sardines are best added fresh, but you can keep the drained fish in a sealed container for up to 24 h.
Frequently Asked Questions
What is the cultural significance and history of sardine pasta in Italian cuisine?
Sardines have been a staple in coastal Italian regions for centuries, especially in Liguria and Sicily, where they are prized for their flavor and affordability. Historically, fishermen would preserve sardines in olive oil, and families incorporated them into simple pasta dishes to create a nutritious, budget‑friendly meal.
What traditional regional variations of sardine pasta exist in Mediterranean cooking?
In Liguria, sardines are often paired with pine nuts, raisins, and fresh herbs in a sauce called "pasta con le sarde." In Sicily, the dish may include fennel, saffron, and toasted breadcrumbs. The Daen's Kitchen version keeps it simple with garlic, chili, and rocket for a modern, quick twist.
How is garlic and chili sardine spaghetti traditionally served in Italy?
It is typically served hot, directly from the pan, with a drizzle of extra virgin olive oil and a garnish of fresh herbs such as parsley or rocket. A wedge of lemon is often placed on the side for diners to add extra brightness if desired.
During which occasions or celebrations is sardine pasta traditionally enjoyed in Mediterranean cultures?
Sardine pasta is common in everyday family meals, especially during Lent when meat is avoided. It is also served at coastal festivals celebrating the sardine harvest and at casual gatherings where a quick, hearty dish is needed.
What authentic ingredients are essential for a traditional Italian sardine pasta versus acceptable substitutes?
Authentic ingredients include fresh sardines or high‑quality canned sardines in olive oil, extra virgin olive oil, garlic, chili, and a bitter green like rocket or arugula. Acceptable substitutes are canned mackerel or tuna for the fish, and baby spinach if rocket is unavailable.
What other Italian dishes pair well with garlic and chili sardine spaghetti?
A simple mixed green salad with lemon vinaigrette, crusty Italian bread, and a glass of crisp white wine such as Vermentino complement the salty, bright flavors of the sardine spaghetti.
What are the most common mistakes to avoid when making garlic and chili sardine spaghetti?
Common errors include over‑cooking the garlic, which turns bitter; overheating the oil and burning the anchovies; and tossing the rocket on high heat, which makes it soggy. Follow the low‑heat finishing step to keep the greens crisp.
Why does this recipe use the oil from the sardine tin instead of fresh olive oil for the base?
The sardine oil is already infused with the fish’s flavor, adding depth and richness without extra seasoning. Using it as the cooking medium maximizes flavor while keeping the dish simple and economical.
Can I make garlic and chili sardine spaghetti ahead of time and how should I store it?
Yes, you can cook the spaghetti and store it separately in the refrigerator for up to 2 days. Keep the sardine mixture in an airtight container and combine them just before serving, adding a splash of pasta water to re‑hydrate the sauce.
What does the YouTube channel Daen's Kitchen specialize in?
The YouTube channel Daen's Kitchen focuses on turning pantry staples and affordable ingredients into tasty, nutritious meals, often highlighting quick, health‑focused recipes that are easy for home cooks to replicate.
How does the YouTube channel Daen's Kitchen's approach to Mediterranean cooking differ from other cooking channels?
Daen's Kitchen emphasizes simplicity, budget‑friendliness, and nutritional balance, often using canned or shelf‑stable items like sardines, whereas many other Mediterranean channels focus on fresh, seasonal produce and more elaborate techniques.
Last updated: September 1, 2026
