Sardine and Sun-dried Tomato Pasta

I have been reading a lot lately about the health benefits of sardines and trying to work them (and similar fish such as mackerel) into my cooking repertoire.  This recipe utilizes sun-dried tomatoes; their sweetness stands up well to the oils (omega-3!) and saltiness of the fish.  If you do not have any vegetable or poultry stock available try orange juice for a fresh citrus twist.


  • 8 oz        dried Pasta (i use fusili or penne, but choose your favorite)
  • 2 TB        Lucini Premium Select Extra Virgin Olive Oil
  • 1               small red Onion, chopped
  • 2 TB        Garlic, minced fine
  • 3 TB        Pine Nuts (or Flax Seeds)
  • 1 can       Sardines in olive oil (3.75 oz), chopped large
  • 1/2 C      Vegetable Stock (Chicken Stock will also work)
  • 1              dried Chili pepper, crushed
  • 1/4 tsp  Black Pepper, ground
  • 1/2 tsp  dried Oregano
  • 1/4 C      Sun-Dried Tomatoes (dried or olive oil-packed)
  • 1/3 C      Lucini Organic 3 Year • Parmigiano Reggiano


Boil a large pot of well salted water.

As the pasta is reaching boil, heat the olive oil in a large skillet or pan over medium heat. Add the onion, and cook for 3-4 minutes until translucent, then add the garlic and pine nuts; cook for two more minutes.

Add pasta to the boiling water and cook until almost tender (‘al dente’).

Stir in the stock, chili pepper and oregano.  Bring to a boil and reduce stock by a half.  Add the sardines and sun-dried tomatoes and when they heat through, reduce heat to low, and simmer until the pasta is  ready.

When the pasta is ready, drain well and add it to the sardines.  Turn the heat off and mix well in the pan.  Let stand for 2 minutes to absorb the flavors of the sauce.  Add the parmesan and mix again.  Divide onto serving plates, and top with more grated Parmesan cheese, if so desired.


8 responses to “Sardine and Sun-dried Tomato Pasta

  1. Sounds yummy to me!

  2. If you get a chance to try the recipe, let us know what you think!!

  3. Here is one that I have made three times in the past week:

    1 cup of uncooked penne(boiled in salted water; reserve some of the pasta water)

    In a heated saute pan, add the following (in whatever order you like):
    I T evoo
    1/2 cup of sliced onions
    2 scallions sliced
    2 tomatoes, ripe romas
    2 – 3 garlic cloves
    3 sprigs of thyme
    2 T tomato paste
    1/2 – 1 T balsamic vinegar
    1/4 – 1/2 t red pepper flakes

    1 tin cannelini or butter beans
    1/2 c water or stock
    (Aim is to cover beans w/ liquid; cook until beans become a bit softer, then mash a few beans in the remaining liquid)

    1 can sardines, split inte medium sized chunks
    (Let them cook with the beans for about 4, 5 minutes; add more liquid – pasta water or plain – as needed)

    cooked penne(see above)

    Adjust seasonings, add kosher salt and freshly ground pepper as you go along.

    You can add red pepper, green beans, sweet peas, capers, olives, pine nuts, Parm. Regg., whatever you like to spruce it up.

    Make a pasta frittata with leftovers the next day.

  4. Thanks Kia! That looks very tasty … What kind of stock do you use? Any tips for the pasta frittata?


  5. What do you do with the sun-dried tomatoes? (I didn’t see any instructions about them)

  6. Just add the sun-dried tomatoes at the same time as the sardines. That way they will have time to soak up flavor without falling apart.

  7. Great recipe! Potent, easy and delicious even substituting walnuts for pine nuts and skipping the parmesan.

  8. Thanks Steve! I’ll have to try it with walnuts.

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