Sardine Puttanesca
By OcadoLife
Published on 10 February 2023
This Sardine Puttanesca recipe from the authors of Rustle Up, Rhiannon Batten and Laura Rowe, is a twist on the classic umami-flavoured Italian dish of puttanesca, and uses sardines in place of anchovies, and fusilli in place of spaghetti, for a meatier bite. It’s the perfect on-a-budget food-cupboard standby for when your fresh produce is running low. Serve sprinkled with basil or parsley leaves.Time and servings
20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 1 120g tin sardines in oil, lightly mashed, oil reserved
- 1 onion, finely chopped
- 1 garlic cloves, crushed or grated
- 2 400g tins chopped tomatoes
- 1 pinch of caster sugar
- 350 g of fusilli
- 75 g of pitted black olives, halved
- 1 tbsp of capers
- 1 handful of of basil or curly parsley leaves (optional)
- 0.5 tsp of chilli flakes
Method
Step 1
Pour the oil from the sardine tin into a large, deep frying pan set over a medium heat. Add the chopped onion and cook for 8-10 mins, stirring every so often, until softened.Step 2
Add the garlic, cook for 1 min, then add the chilli flakes, tinned tomatoes and a pinch of sugar. Fill the empty tomato tins halfway with water, swill and pour into the pan. Bring to a simmer, season, stir and leave to cook for 15 mins.Step 3
Meanwhile, cook the fusilli pasta in a large pan of boiling salted water according to the pack instructions. Drain, reserving 50ml pasta water.Step 4
Stir the sardines, olives and capers into the sauce. Tip in the pasta and reserved water and toss to coat. Sprinkle with basil or parsley and serve.