Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
Sardine Puttanesca

Sardine Puttanesca

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

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.
Share recipe


  • 1 120g tin sardines in oil, lightly mashed, oil reserved
  • 1 onion, finely chopped
  • 1 garlic cloves, crushed or grated
  • ½ tsp chilli flakes
  • 2 400g tins chopped tomatoes
  • 1 pinch caster sugar
  • 350g fusilli
  • 75g pitted black olives, halved
  • 1 tbsp capers
  • 1 handful of basil or curly parsley leaves (optional)


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.

Tips or serving suggestions

350cals, 2 veg portions, 11g fat (2g saturated), 21g protein, 75g carbs, 12g sugars, 7g fibre, 0.8g salt

Shop the ingredients

You might like