Joana here, Farah Trading Co's food writer, cooking a delicious and quick canned sardine recipe to share with you from my kitchen in Leiria, Portugal.
Canned sardines are prefect for the nights when you want to indulge in something delicious to pair with a nice glass of wine but you don't want to deal with complicated dishes and recipes. This is one of my go-to canned sardine recipes for those days - it's five ingredients and 15 minutes from start to finish!
Just grab a can of sardines, some garlic, sun dried tomatoes, pasta and a handful of arugula to add some green to the dish.
Cook the pasta until al dente - make sure it has some bite to it. Drizzle some oil from the sardines into a hot pan and then and add sliced garlic and chopped sun dried tomatoes - leave them to sizzle until golden.
Pour a splash of white wine into the pan to refresh the veggies and add some extra flavor. The pasta should be almost done by now - once it is, just add it to the pan and pour some of the starchy water to thicken the sauce. Mix it up. Finish the plate with the delicious sardines and the arugula.
That's it! How easy is that? You can do it today and it will be delicious!
Looking for more canned sardine recipes? Check out our Portuguese tinned sardines on toast recipe here.
As you know, canned sardines are a staple in Portugal, an import part of our past, present and future! To learn more about the history of the tinned sardine, check out our blog post here to learn about their incredible health benefits.
Super Easy 5 Ingredient Pasta (w/ Canned Sardines)
Joana Rute Carmo
Deliciously quick - 5 ingredients and 15 minutes from start to finish! Just grab a canned of sardines, some garlic, sun dried tomatoes, pasta and arugula for a delicious weeknight pasta dish!
Fill a big pot with 3/4 of water, add a generous handful of salt and leave it on high heat until it starts boiling.
On the side, thinly slice the garlic cloves and roughly chop the sun dried tomatoes.
Grab a pan, add a little bit of oil from the sardines can, the chopped tomatoes and the garlic cloves. Let it sizzle for a few seconds until slightly golden (careful not to burn).
Add a drizzle of white wine to refresh the mix, let the alcohol evaporate for a couple minutes on medium heat and season well with salt and pepper.
Once the water is boiling, add the spaghetti and cook it al dente (about 6 minutes).
Once the pasta is cooked, remove it from the pan and save a little bit of the starchy water to thicken the sauce.
Add the spaghetti to the tomatoes mixture in low heat and mix around with some of the water you reserved to thicken the sauce it a little.
Serve the pasta on the plates and add the arugula and the sardines.
When you're serving the pasta on the plate, you can add some olive oil to it for flavor (you can even use some of the can that is already sardine flavored).
Also, this can also be delicious with cherry tomatoes and basil!