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ounce tin sardines, drained and roughly chopped
cup whole wheat breadcrumbs
tablespoons extra-virgin olive oil
pinch coarse salt and freshly ground pepper
cup freshly grated parmesan cheese
Boil the linguine in a large pot of salted water. Reserve 1/2 cup (at least!) of the pasta water. Drain the rest and return to the pot.
Add a tablespoon or 2 of the oil to the pasta and toss.
Toss the spinach into the pot and toss to start wilting.
Add the chopped sardines, followed by the toasted breadcrumbs.
Give a good toss, and then grate some parmesan cheese right in.
Add the reserved pasta water to create a thin sauce. Add a pinch of salt and pepper and toss to combine everything.
Add the last tablespoon of oil, if needed. Squeeze the lemon juice in and toss one more time.
Serve family style with more lemon juice, cheese and oil on hand. Dig in!
More About This Recipe
- I know what just happened.
This: "Ooooh, Linguine with Sardi----WHAT? SICK. NO, dude. No. Just…no."
Caaaalm your face, now. Sardines are nothing to grody out about. Sure they come from a tin, and have a reputation equivalent to swamp sludge. But really, this little 3-inch powerhouse fishy not only delivers Omega 3s on a silver platter, but a complexity in flavor that TRANSFORMS whatever is on your dinner plate.
Plus, you don't have to buy the ones with faces. Wait, did you just faint?
Since pasta makes all my decisions in life, I paired linguine with a tin of slightly smoked sardines. And then toasted breadcrumbs. And then spinach. And parmesan. And LEMON. And then I sobbed for hours. Seriously, there's something about lemon and sardines that just sends me over the EDGE.
So go buy a tin. Pony up and make. this. happen. I dare ya!
Gather the goods. Linguine, sardines, breadcrumbs, spinach and a lemon. I ALREADY want to eat this again.
See the sardines? Totally not scary.
Give them a rough chop!
Cook your pasta, and make sure to RESERVE at least 1/2 cup of pasta water. You'll use it to create your sauce in a sec. Toss in some oil, too!
Add your spinach, as much as you want. I threw in about 4 cups.
Then the sardines go in!
Then the toasted breadcrumbs (p.s. you can just toast them in a skillet or toaster oven for about 7 minutes).
At this point add your reserved pasta water. I forgot to photograph that. Go figure. Then grate some cheese in!
Give a few good tosses. Add some salt, pepper and a WHOLE LOT of lemon juice. Some more olive oil? I believe so, yes.
Seriously, I need leftovers.
SEA how easy that was? I'm so sorry I just did that.
Bev thinks that once you get over the idea of sardines, you'll be a lover for LIFE. Totes. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
Five-Ingredient Weeknight Pasta With Sardines and Tomatoes
Sardines are fabulous. You can elevate them at brunch or pluck’em right from the can and slap’em onto crostini for a simple yet substantial snack.
We’ve also discovered that you can whip up a Five-Ingredient Weeknight Pasta with Sardines and Tomatoes with just five ingredients and 15 minutes! The best part? These five ingredients are pantry staples, so you probably have everything you need — even if you’ve been avoiding that grocery run for a while. (We all do it.)
Most of us have some dry spaghetti sitting in our pantry. As for the tomato sauce, you only need one cup! So if you’ve got an opened jar that’s somehow made it to the back of your fridge, dig it out.
My favorite part of all this — besides the ‘dines — are the greens. I love an excuse to use up that almost-wilted-and-slightly-questionable-but-not-yet-spoiled spinach, kale, or swiss chard in my crisper. (I swear, the crisper is where good intentions go to die.)
And if you’re a canned fish fanatic like me, you already have a Doomsday Prepper supply of sardines lining your pantry wall like a tin can fortress.
King Oscar Brisling Sardines in Extra Virgin Olive Oil
Small in size and high in quality, these brisling sardines are wood-smoked for a mild flavor and they’re hand-packed without preservatives. These little gems are a Norwegian classic and are perfect for creating hearty sandwiches, protein-filled salads, and nutritious pasta dishes like this one.
King Oscar has drenched their crave-worthy sardines in a variety of tasty flavors — from zesty tomato sauce to the latest Tapatio® Hot Sauce — but these olive oil-slathered fillets prove that His Majesty’s product can stand alone, too.
It’s always worth having a can of these Brisling Sardines in Extra Virgin Olive Oil because they’re flexible, especially when it comes to weeknight pastas.
Sardines are healthy for both us and the environment
When it comes to listing the health benefits of sardines, I never know where to start without sounding like an infomercial it’s a lengthy list! These fabulous oily fish have anti-cancer and antioxidant properties, they’re great for your skin, they strengthen your bones, they promote a healthy immune system, they play a role in heart disease prevention, they’re rich in proteins… the list goes on. Do you have all day?
I used to consume a decent amount of tuna, but once you step into the world of King Oscar’s saucy sardines, you quickly realize that tuna is a snore.
And with eco-friendly goals, King Oscar is committed to protecting and enhancing fishing grounds by only taking what the ocean can support. Further to that, they only trade with approved suppliers and local fisherman with full traceability that use safe catch methods. Smart processing and storage is also a priority — and King Oscar has the recyclable BPA-NI certified packaging to prove it.
TLDR: Eating King Oscar sardines will make you feel good physically and consciously.
For more fabulous King Oscar recipes, check out my mouthwatering Mediterranean Mackerel Protein Wrap and my pescetarian spin on the brunchy and punchy Fisherman’s Huevos Rancheros!
- 8 ounces dry fettuccine pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, crushed
- 1 lemon, juiced
- 1 (3.75 ounce) can sardines in tomato sauce
- 1 pinch red pepper flakes, or to taste
- ¼ cup freshly grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for about 8 minutes, or until almost tender.
While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the onion, and cook for a few minutes until soft, then add the garlic, and cook until fragrant. Stir in the sardines with their sauce. When the sardines heat through, reduce heat to low, and simmer until the pasta is ready.
When the pasta is almost done, drain, and add it to the sardine sauce. Stir, cover, and turn the heat off. Let stand for a few minutes to absorb the flavors of the sauce. Squeeze juice from the lemon over the pasta. Divide onto serving plates, and top with red pepper flakes and grated Parmesan cheese.
THE THIN LINE BETWEEN ARAB AND ITALIAN CULTURE
Walking down the streets of Mazara del Vallo, I'm feeling suspended between two continents.
The narrow alleys of the Kasbah, a memory of the long Arab occupancy, amplify unique sounds and flavors: sweet and spicy.
All over the Arab district, monumental churches rise up, like the Cathedral, built on the same site of the former mosque, and the magnificent baroque San Francis church.
This contamination has been introduced into the local cuisine: along with the local red prawn and the traditional couscous, sardines pasta symbolizes the thin line between two different cultures.
The sardines, abundant in the bay, are fresh fished, and seasoned with sweet and sour ingredients typical into the Arab and Italian cuisines, like saffron, pasta, raisin, pine nuts, and wild fennel: an ideal bridge across the Mediterranean sea!
More Canned Fish Recipes
Hope you love this sardine pasta recipe as much as we do! If you&rsquore a fan of sardines (like me), check out these seafood stuffed mushrooms from Champagne Tastes.
Did you make this seafood pasta? That&rsquos awesome! Love it if you leave a comment and rating below. Many thanks!
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