Rustic Sardine & Herb Pasta

Simple, satisfying and rooted in tradition: pasta, good olive oil, fresh herbs and wild sardines.

Introduction

There's something comforting about a warm bowl of pasta laced with good olive oil, fresh herbs and wild sardines. This dish is a humble nod to coastal kitchens, where pantry staples meet the sea, and proof that a handful of honest ingredients can deliver deep, lingering flavor in about twenty minutes.

Why Sardines?

Skin & Bone Wild Sardines are wild caught, steamed (never fried) and hand-packed in Portugal with just three ingredients: sardines, extra virgin olive oil and sea salt. Every tin brings 18g of protein and is rich in omega-3s, and the sardines are tender enough to break into silky flakes right in the pan.

Prep: 5 minutes  |  Cook: 15 minutes  |  Total: 20 minutes

Ingredients (Serves 2)

• 1 tin Skin & Bone Wild Sardines in olive oil
• 6 oz (170 g) spaghetti or linguine
• 2 tbsp extra virgin olive oil, plus more to finish
• 3 cloves garlic, thinly sliced
• Zest of 1 lemon
• 1 tsp fresh thyme leaves (or a pinch of dried)
• Pinch of red pepper flakes (optional)
• 2 tbsp chopped fresh parsley
• Salt and cracked black pepper
• Grated parmesan, to serve (optional)

Instructions

1. Boil the Pasta
   Cook the pasta in a large pot of well-salted water until just shy of al dente. Scoop out 1/2 cup of the pasta water before draining.
2. Infuse the Oil
   In a wide pan over medium-low heat, warm the olive oil and gently cook the garlic until just golden. Stir in the lemon zest, thyme and red pepper flakes, if using.
3. Add the Sardines
   Add the sardines to the pan and break them into large flakes with the back of a spoon. Let them warm through for a minute without overworking them.
4. Toss and Coat
   Add the drained pasta and a splash of the reserved pasta water, and toss gently until the sauce clings and the flavors come together.
5. Finish and Serve
   Stir in the parsley, season with salt and pepper, and serve straight away with a drizzle of olive oil and a grating of parmesan if you like.

Notes

• Serving suggestion: a chilled glass of white wine and a wedge of lemon on the side.
• Add greens: toss in a handful of baby spinach or arugula with the pasta.
• Prefer the water tin? Use Skin & Bone Wild Sardines in water and add an extra tablespoon of olive oil to the pan. Taste for salt, as that tin has no added salt.
• Best eaten straight away, while the pasta is glossy and warm.

Final Thoughts

Rustic, bright and utterly satisfying, this is the kind of dinner you'll come back to again and again. If you like having tins on hand for nights like this, the Tin Club keeps your pantry stocked.