Pasta With Sardine Sauce

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    9 oz. (240 g)

Pasta with sardine sauce is a variation on the theme of southern Italian pasta served with a seafood tomato sauce. Tuna is a common  seafood ingredient, but if you are concerned about mercury levels in tuna you can substitute any seafood. Anchovies are popular in Italy, but many Americans loath the super salty canned variety available in the United States. The only variety of anchovies Americans have ever known

Sardines are readily available canned; some in tomato sauce. Sardines are a good source of omega-3 fat and since they are low on the predator chain have little or no mercury.

This quick, easy recipe is made using canned diced tomatoes. You can substitute tomato sauce or diced fresh tomatoes if desired.

Related Recipes

Pasta Puttanesca


  • 4 oz. (113 g) canned sardines in olive oil, reserve the oil
  • 6 oz. (170 g) fettuccine or other long pasta
  • 4 (40 g) large green olives, sliced
  • 1/2 cup (85 g) black olives, sliced
  • 1 garlic clove, minced
  • 14.5 oz. (411 g) canned diced tomatoes
  • Parmesan or Romano cheese

Method of Preparation

Step 1

Bring 3 or quarts of water to a boil and cook pasta per manufacturers directions.

Step 2

Meanwhile, heat olive oil from sardines in a large skillet or sauce pan over low heat. Add garlic and cook 4 to 5 minutes. Do not let garlic burn.

Step 3

Add sardines and break up using a spoon. Add remaining ingredients. Increase heat to high, bring to a boil, reduce heat to low and simmer 10 to 15 minutes stirring occasionally.

Step 4

Drain and add pasta. Toss to coat with sauce. Serve with grated or shaved cheese if desired.