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Sardine Puttanesca

This Sardine Puttanesca is a bold and flavourful twist on the classic Italian pasta dish. Using La Narval sardines in spicy olive oil, a rich tomato sauce, briny capers and Empeltre black olives, it offers the perfect balance of salty, spicy and savoury flavours. Tossed with al dente spaghetti, fresh parsley and a grating of Galmesan cheese, it’s a quick yet impressive seafood pasta ready in under 30 minutes. Whether you’re after a hearty midweek supper or a Mediterranean-inspired dish to serve guests, this easy sardine pasta recipe is sure to hit the mark.
Sardine Puttanesca
READY IN

15 mins

COOKING TIME

10 mins

PREP TIME

5 mins

SERVES

4 people

ingredients

  • 2 tbsp olive oil
IN STOCK
  • Sea salt and black pepper
  • 1 red onion, chopped
  • 1 tbsp tomato puree
  • 2 garlic cloves, crushed
  • 400g can of chopped tomatoes
  • 120g Brindisa Empeltre black olives
IN STOCK
  • 2 tbsp Perelló capers (rinsed and soaked to remove the salt)
IN STOCK
  • 1 tin of La Narval Sardines in Spicy Olive Oil
IN STOCK
  • 200g dried spaghetti
  • ½ small bunch of parsley
  • Galmesan cheese
IN STOCK

Method:

  1. Heat the oil in a non-stick pan over a medium–low heat. Add the onion with ½ teaspoon of sea salt and cook gently for 10 minutes, or until softened. Stir in the tomato purée and garlic, then cook for one more minute.
  2. Tip in the chopped tomatoes along with ¼ can of water, the olives and the capers. Bring to a gentle simmer and cook uncovered for 10 minutes. Add the drained sardines and cook for a further 3 minutes. Season to taste.
  3. Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti according to the packet instructions, then transfer it straight from the pan into the sauce, allowing a little of the pasta water to mix in. Toss well to coat.
  4. Finish with a sprinkle of parsley and a generous grating of Galmesan cheese. For extra heat, drizzle over the spicy sardine oil, add a splash of garlic chilli oil, or stir in ¼ teaspoon of dried chilli flakes with the onion.
Tags: easy recipes

ingredients

  • 2 tbsp olive oil
(each)
IN STOCK
  • Sea salt and black pepper
  • 1 red onion, chopped
  • 1 tbsp tomato puree
  • 2 garlic cloves, crushed
  • 400g can of chopped tomatoes
  • 120g Brindisa Empeltre black olives
IN STOCK
  • 2 tbsp Perelló capers (rinsed and soaked to remove the salt)
IN STOCK
  • 1 tin of La Narval Sardines in Spicy Olive Oil
IN STOCK
  • 200g dried spaghetti
  • ½ small bunch of parsley
  • Galmesan cheese
IN STOCK

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This Sardine Puttanesca is a bold and flavourful twist on the classic Italian pasta dish. Using La Narval sardines in spicy olive oil, a rich tomato sauce, briny capers and Empeltre black olives, it offers the perfect balance of salty, spicy and savoury flavours. Tossed with al dente spaghetti, fresh parsley and a grating of Galmesan cheese, it’s a quick yet impressive seafood pasta ready in under 30 minutes. Whether you’re after a hearty midweek supper or a Mediterranean-inspired dish to serve guests, this easy sardine pasta recipe is sure to hit the mark.
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