Sardine Pasta
Sardine Pasta is a easy Italian recipe that serves 2. 520 calories per serving. Recipe by Adrianna Adarme on YouTube.
Prep: 5 min | Cook: 15 min | Total: 35 min
Cost: $5.52 total, $2.76 per serving
Ingredients
- 200 g Spaghetti (dry, broken in half for easier handling)
- 1 can (120 g) Canned Sardines in Olive Oil (drained, keep bones for extra calcium)
- 1/3 cup Green Olives (pitted and sliced thin)
- 1 small Shallot (minced)
- 2 cloves Garlic (minced)
- 2 Tbsp Unsalted Butter (cut into cubes, room temperature)
- 1 Tbsp Extra Virgin Olive Oil (for sautéing)
- 1/2 fruit Lemon (juice only, about 1 Tbsp)
- to taste Salt (prefer sea salt)
- to taste Black Pepper (freshly ground)
- 1/2 cup Pasta Cooking Water (reserved from boiling pasta)
Instructions
Boil Pasta
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8‑9 minutes. Reserve 1/2 cup of the hot pasta water, then drain the pasta in a colander.
Time: PT10M
Temperature: 212°F
Prepare Aromatics
While the pasta cooks, mince the shallot and garlic. Slice the green olives thinly.
Time: PT5M
Sauté Base
Heat the olive oil in a large skillet over medium heat. Add the minced shallot and garlic, sauté for 2‑3 minutes until fragrant and just softened, being careful not to brown.
Time: PT3M
Temperature: 350°F
Add Olives and Sardines
Add the sliced green olives and the drained sardines (break them up with the spoon). Stir in the butter cubes and let them melt, creating a silky base.
Time: PT4M
Temperature: 350°F
Combine Pasta and Sauce
Add the cooked spaghetti to the skillet. Pour in the reserved pasta water, toss everything together, and cook for another 1‑2 minutes so the sauce clings to the noodles.
Time: PT3M
Temperature: 350°F
Finish with Lemon
Remove the skillet from heat. Squeeze the lemon juice over the pasta, season with salt and freshly ground black pepper, give a final toss, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 520
- Protein
- 20g
- Carbohydrates
- 62g
- Fat
- 18g
- Fiber
- 3g
Dietary info: Pescatarian, Can be made gluten‑free with GF pasta, Can be dairy‑free by using olive oil only
Allergens: Fish, Dairy, Gluten
Ingredient Substitutions
- Instead of Spaghetti: Linguine, Fettuccine, Gluten‑free pasta
- Instead of Canned Sardines in Olive Oil: Canned Mackerel, Canned Anchovies (use less)
- Instead of Green Olives: Kalamata olives, Black olives
- Instead of Shallot: Red onion, yellow onion (use half)
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Unsalted Butter: Olive oil, Margarine
- Instead of Extra Virgin Olive Oil: Canola oil, vegetable oil
- Instead of Lemon: Lime juice
Equipment Needed
- Large Pot
- Colander
- Large Skillet
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Measuring Cups
- Lemon Juicer (optional)
Critical Steps — Do Not Skip
- Sauté shallot and garlic without letting them brown
- Emulsify the sauce with butter and reserved pasta water
- Add lemon juice at the very end to keep its fresh zing
Chef Tips from the Video
- Use high‑quality Castelvetrano green olives for a buttery, mild flavor.
- A splash of white wine can be added after sautéing the aromatics for extra depth.
- Finish with a pinch of red pepper flakes for a subtle heat if you like spice.
Troubleshooting
Sauce is too dry or clumpy.
Add more reserved pasta water a tablespoon at a time while tossing; the starch will help bind the sauce.
Garlic burns and becomes bitter.
Lower the heat immediately and add a splash of oil or butter to cool the pan, then continue cooking.
Pasta is overcooked and mushy.
Cook pasta al dente (1‑2 minutes less than package suggests) and reserve water before it becomes too starchy.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of water.
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
- Prepare the shallot, garlic, and olives ahead of time and store in the fridge for up to 24 hours.
- The sauce (without pasta) can be made a day ahead; reheat gently and add fresh pasta when ready.
Frequently Asked Questions
What is the cultural significance and history of sardine and green olive pasta in Italian cuisine?
Sardine pasta, known as "pasta con le sarde," originates from Sicily where the island's abundant sardine catches and local olives are staples. The dish reflects the Mediterranean tradition of using pantry‑friendly, preserved ingredients to create flavorful, humble meals.
What are the traditional regional variations of sardine pasta in Italy?
In Sicily, the classic version includes raisins, pine nuts, and fennel, while coastal regions like Liguria favor a simpler olive‑and‑garlic profile. The green olive version shown here is a lighter, northern‑Italian adaptation that emphasizes briny olives and fresh lemon.
How is sardine and green olive pasta traditionally served in Italy?
It is typically served as a primi piatti (first course) during lunch or dinner, often accompanied by a crisp white wine and a simple green salad. The pasta is plated hot, with a final drizzle of extra‑virgin olive oil and a lemon wedge on the side.
What occasions or celebrations is sardine and green olive pasta associated with in Italian culture?
Because it uses preserved fish and olives, the dish is popular during Advent and other fasting periods when meat is avoided. It also appears at family gatherings in coastal towns where fresh sardines are abundant.
What authentic ingredients are essential for traditional sardine pasta versus acceptable substitutes?
Authentic ingredients include fresh or high‑quality canned sardines in olive oil, Castelvetrano green olives, and a touch of lemon. Acceptable substitutes are other oily fish like mackerel, black olives, or a splash of white wine for acidity if lemon is unavailable.
What other Italian dishes pair well with sardine and green olive pasta?
A simple arugula salad with shaved Parmesan, roasted red peppers, or a side of grilled zucchini complement the salty, briny flavors. A crisp Pinot Grigio or Vermentino also pairs nicely.
What are the most common mistakes to avoid when making sardine and green olive pasta?
Common errors include over‑cooking the garlic, which turns bitter, not reserving enough pasta water for emulsification, and adding lemon too early, which can cause the butter to separate. Follow the timing cues and add lemon at the very end.
Why does this recipe use butter and pasta water to emulsify the sauce instead of cream?
Butter and starchy pasta water create a glossy, velvety coating without heaviness. Cream would mask the delicate briny flavors of the sardines and olives, while the butter‑water emulsion highlights them.
Can I make sardine and green olive pasta ahead of time and how should I store it?
Yes, you can prepare the sauce up to a day in advance and keep it refrigerated in an airtight container. Reheat gently, add freshly cooked pasta, and finish with lemon juice before serving.
What does the YouTube channel Adrianna Adarme specialize in?
The YouTube channel Adrianna Adarme focuses on quick, pantry‑based meals that turn everyday ingredients into satisfying dishes. Adrianna emphasizes flavor, simplicity, and budget‑friendly cooking for home cooks.
How does the YouTube channel Adrianna Adarme's approach to Italian cooking differ from other Italian cooking channels?
Adrianna Adarme blends classic Italian techniques with a modern, minimalist pantry mindset, often using canned fish, olives, and pantry staples rather than fresh market ingredients. This makes her recipes more accessible for busy home cooks compared to traditional Italian channels that rely on fresh, seasonal produce.
Last updated: August 31, 2026
