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Sardine arrabbiata recipe

Sardine arrabbiata recipe

97 ratings

Quick, easy and healthy, this simple sardine pasta dish makes for an ideal, fuss-free midweek meal. Opting for tinned sardines means you're going for a sustainable option, while the majority of the other ingredients can be found in your storecupboard. Saucy, rich and vibrant, this arrabbiata is a real winner. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 451 calories / serving
  • Healthy
  • Dairy-free

Ingredients

  • 1 tbsp olive oil
  • ½ tsp crushed chillies
  • 2 garlic cloves, finely sliced
  • 400g tin chopped tomatoes
  • 300g penne
  • 1 tsp red wine vinegar
  • 2 x 120g tins sardines in tomato sauce, bones removed
  • 80g pitted black olives, halved
  • 10g fresh basil leaves, to serve
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    1905kj
    451kcal     23%

  • Fat

    13g 18%

  • Saturates

    2g 10%

  • Sugars

    10g 11%

  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 66.5g Protein 20.8g Fibre 5.8g

Method

  1. Heat the oil in a frying pan over a medium heat. Add the chillies and cook for 15 secs until sizzling, then stir in the garlic and fry for 1 min until lightly golden. Tip in the tomatoes, bring to a simmer and cook for 15 mins or until thickened.

  2. Meanwhile, cook the pasta to pack instructions until al dente. Drain, reserving a cup of cooking water for later.

  3. Stir the vinegar into the sauce and season to taste. Tip in the sardines and the olives.

  4. Reduce the heat to low and tip in the pasta with a splash of reserved pasta water to loosen. Toss together to coat, adding a little more water if needed. Scatter over the basil to serve.

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