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Sardine arrabbiata recipe
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110 ratings
Quick, easy and healthy, this simple sardine pasta dish makes for an ideal, fuss-free midweek meal. Opting for tinned sardines means you're going for a sustainable option, while the majority of the other ingredients can be found in your storecupboard. Saucy, rich and vibrant, this arrabbiata is a real winner. See method
Ingredients
- 1 tbsp olive oil
- ½ tsp crushed chillies
- 2 garlic cloves, finely sliced
- 400g tin chopped tomatoes
- 300g penne
- 1 tsp red wine vinegar
- 2 x 120g tins sardines in tomato sauce, bones removed
- 80g pitted black olives, halved
- 10g fresh basil leaves, to serve
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead
Each serving contains
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Energy
1905kj
451kcal
23%
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Fat
13g
18%
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Saturates
2g
10%
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Sugars
10g
11%
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Salt
1.2g
19%
of the reference intake
Carbohydrate 66.5g
Protein 20.8g
Fibre 5.8g
Method
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Heat the oil in a frying pan over a medium heat. Add the chillies and cook for 15 secs until sizzling, then stir in the garlic and fry for 1 min until lightly golden. Tip in the tomatoes, bring to a simmer and cook for 15 mins or until thickened.
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Meanwhile, cook the pasta to pack instructions until al dente. Drain, reserving a cup of cooking water for later.
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Stir the vinegar into the sauce and season to taste. Tip in the sardines and the olives.
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Reduce the heat to low and tip in the pasta with a splash of reserved pasta water to loosen. Toss together to coat, adding a little more water if needed. Scatter over the basil to serve.
See more Tinned fish recipes