Sardine pasta with olives and garlicky breadcrumbs

Sardine pasta with olives and garlicky breadcrumbs

Based on 20 ratings
In app
"I know canned fish is not particularly popular. I beg to differ: canned fish is a great, inexpensive and longer-lasting alternative to fresh fish. It accompanies so many different dishes perfectly, and that's why I've made it my mission to try as many varieties and introduce tasty recipes to you! For this pasta dish, I've used sardines–a great choice for those who haven't tried cooking with canned fish before. The crispy garlicky breadcrumbs are a great addition to the pasta and also add some texture to the dish."
Difficulty
Easy 👌
Preparation
15 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
100 g
oil-packed sardines
50 g
jarred pitted green olives
1 clove
garlic
1 tbsp
vegetable oil
1 tbsp
butter
salt

Utensils

sieve, fine grater, cutting board, knife, pot, liquid measuring cup, frying pan (large), cooking spoon, bowl (small), tongs

Nutrition per serving

Cal726
Fat25 g
Protein30 g
Carb95 g
  • Step 1/3

    Drain the sardines, reserving the oil. Zest and juice lemon. Halve olives. Coarsely chop parsley and set some aside for garnishing. Finely grate garlic.
    • 100 g oil-packed sardines
    • ½ lemon
    • 50 g jarred pitted green olives
    • 15 g parsley (frozen)
    • 1 clove garlic
    • sieve
    • fine grater
    • cutting board
    • knife

    Drain the sardines, reserving the oil. Zest and juice lemon. Halve olives. Coarsely chop parsley and set some aside for garnishing. Finely grate garlic.

  • Step 2/3

    Cook pasta according to package instructions, reserving about 250 ml of pasta water when draining. Meanwhile, heat some oil in a pan, add breadcrumbs and grated garlic, and fry for approx. 3–5 min. until golden brown. Remove from the pan and place in a small bowl, season with salt and pepper and mix with lemon zest, parsley and chili flakes.
    • 200 g spaghetti
    • ½ tbsp vegetable oil
    • 40 g breadcrumbs
    • ½ tsp chili flakes
    • salt
    • pepper
    • pot
    • liquid measuring cup
    • frying pan (large)
    • cooking spoon
    • bowl (small)

    Cook pasta according to package instructions, reserving about 250 ml of pasta water when draining. Meanwhile, heat some oil in a pan, add breadcrumbs and grated garlic, and fry for approx. 3–5 min. until golden brown. Remove from the pan and place in a small bowl, season with salt and pepper and mix with lemon zest, parsley and chili flakes.

  • Step 3/3

    Heat reserved oil from the sardines and the remaining vegetable oil in the previously used pan. Add tomato paste and roast for approx. 1–2 min. Add sardines and mix. Add butter, olives, lemon juice, pasta and the pasta water and mix vigorously over medium-high heat until a glossy sauce forms. Serve with remaining parsley and the breadcrumb topping.
    • ½ tbsp vegetable oil
    • 2 tbsp tomato paste
    • 1 tbsp butter
    • tongs

    Heat reserved oil from the sardines and the remaining vegetable oil in the previously used pan. Add tomato paste and roast for approx. 1–2 min. Add sardines and mix. Add butter, olives, lemon juice, pasta and the pasta water and mix vigorously over medium-high heat until a glossy sauce forms. Serve with remaining parsley and the breadcrumb topping.

  • Enjoy your meal!

    Sardine pasta with olives and garlicky breadcrumbs

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