Easy Sardines Pasta in Tomato Sauce Recipe

Ingredients

• 225 g Dry Pasta (spaghetti, linguine, or any long pasta)
• 3 Tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 medium Onion (diced)
• 3 cloves Garlic (thinly sliced)
• 400 g Fresh Tomatoes (peeled and diced; can substitute canned diced tomatoes)
• 2 cans Canned Sardines in Tomato Sauce (about 3.75 oz each, keep the sauce)
• 3 Tbsp Tomato Paste (regular canned tomato paste)
• 2 Tbsp Granulated Sugar (balances acidity)
• 1 Tbsp Lemon Juice (freshly squeezed)
• to taste Salt
• to taste Black Pepper
• 1 Tbsp Dried Chili Flakes (adjust for heat)
• 2 Tbsp Green Olives (pitted and chopped)
• 1 Tbsp Capers (rinsed)
• 1 Tbsp Fresh Herbs (Basil, Thyme, Rosemary) (finely chopped; any combination works)
• 50 g Mozzarella Cheese (grated; optional topping)

Instructions

1. Cook Pasta

   Bring a large pot of salted water to a rolling boil. Add the dry pasta and cook according to the package directions until al dente, then drain and set aside.

   Time: PT10M

   Temperature: boiling

2. Sauté Onions

   Heat the skillet over medium‑high heat, add 3 Tbsp olive oil, then add the diced onion. Cook, stirring occasionally, for about 2 minutes until translucent.

   Time: PT2M

   Temperature: medium-high

3. Add Garlic

   Reduce the heat to medium, add the sliced garlic and sauté for 1 minute, or until the edges turn golden brown.

   Time: PT1M

   Temperature: medium

4. Incorporate Tomatoes

   Add the diced fresh tomatoes to the pan and cook for about 2 minutes, allowing them to soften and release their juices.

   Time: PT2M

   Temperature: medium

5. Simmer Sardines

   Stir in the two cans of sardines with their tomato sauce. Break the fish into bite‑size pieces with a wooden spoon and let the mixture simmer for 5‑8 minutes.

   Time: PT8M

   Temperature: medium-low

6. Add Tomato Paste & Sugar

   Mix in 3 Tbsp tomato paste and 2 Tbsp sugar, stirring until fully incorporated.

   Time: PT1M

   Temperature: medium-low

7. Brighten with Lemon

   Add 1 Tbsp freshly squeezed lemon juice (and lemon zest if desired) to the sauce.

   Time: PT0.5M

   Temperature: medium-low

8. Season & Finish Sauce

   Season with salt, pepper, 1 Tbsp dried chili flakes, chopped green olives, capers, and the fresh herbs. Stir well and cook another minute.

   Time: PT1M

   Temperature: medium-low

9. Combine Pasta and Sauce

   Add the drained pasta to the skillet, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water.

   Time: PT2M

   Temperature: medium

10. Finish with Cheese

    Transfer the pasta to a serving plate, sprinkle grated mozzarella over the top, and let it melt for 2‑3 minutes.

    Time: PT3M

    Temperature: medium

Nutrition Facts

Calories

270

Protein

11 g

Carbohydrates

27 g

Fat

11 g

Fiber

1 g