Sardinesca

Like a puttanesca sauce, but with sardines in place of the anchovies, this simple storecupboard pasta recipe works well with any strongly flavoured tinned fish.

By Jack Monroe

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Preparation time

30 mins to 1 hour

Cooking time

10 to 30 mins

Serves

Serves 4

Ingredients

• 2 x 120g/4¼oz tins sardines in oil
• 400g tin chopped tomatoes
• 200ml/7fl oz vegetable, fish or chicken stock
• 2 tbsp olives, finely chopped
• 1 tbsp lemon juice, or any kind of vinegar
• 280g/10oz dried spaghetti or other pasta
• salt and black pepper

Recipe tips

Method

1. Tip the sardines into a saucepan, removing any large bones, and mash lightly with a fork. Add the tomatoes, stock and olives, then add the lemon juice or vinegar and plenty of black pepper, and bring to the boil. Turn down the heat and simmer for 30 minutes; you may need to add a splash of water to stop it from drying out.
2. When the sauce is cooked, remove it from the heat and leave to cool (see Recipe Tip).
3. Cook the pasta in a pan of plenty of boiling salted water for 8 minutes, or according to the packet instructions. Drain and add to the sauce, and warm through to serve.