How To Make Sardine Pasta

Despite possessing a mildly fishy flavor, it is not overwhelming, and their robust texture holds up effectively in sauces, whether fiery tomato or creamy lemon preparations.

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Recipe by @emthenutritionist

Ingredients:

• 140g dry weight spaghetti

• 120g tin sardines in tomato sauce

• 1 white onion, finely diced

• 2 sticks celery, finely diced

• 1 large carrot, finely diced

• 1/2 of dried rosemary or fresh

• 75ml red wine (optional)

• 1 tin high-quality chopped tomatoes

• 1 tbsp tomato purée

• Handful of Kalamata olives, cut in 1/2

• 2 large cloves garlic, chopped

• Pinch of red chilli flakes

• 1 tbsp balsamic vinegar

• 1 tbsp capers

• 30g Parmesan

• Fresh parsley

Instructions

• Warm a small amount of olive oil in a pot and sauté the onion, carrot, and celery with a dash of salt, pepper, and rosemary for five minutes. Incorporate the garlic, olives, capers, and chili, and sauté for an additional minute.

• Place a pot of water on the heat to bring it to a boil for the pasta.

• Incorporate the entire tin of sardines into the pot. Combine and sauté for several minutes to enhance the flavor. Incorporate the red wine, allowing it to reduce for 2 minutes, then add the can of tomatoes, tomato purée, and 1 tablespoon of balsamic vinegar. Maintain a gentle simmer for 10 minutes while preparing the pasta.

• Season the pasta water abundantly, and cook the spaghetti until al dente. Retain a cup of pasta water.

• Incorporate the spaghetti into the sauce along with fresh parsley. Toast to amalgamate. Grate the Parmesan, then mix and adjust consistency with a small amount of pasta water if necessary. Serve promptly with more Parmesan, if desired.