Pasta with sardines in rich tomato sauce

Published on 12 Sep 2025 | In Italian | By Dinna |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:30 Minutes
- Difficulty Level

Background

This pasta with sardines in rich tomato sauce is a quick, healthy and budget-friendly meal that’s perfect for busy weeknights. The tomato sauce can be made ahead and stored in the fridge or freezer, so the dish takes just 10 minutes to finish—simply add the sardines and kale before serving. I like to serve it with wholewheat tagliatelle for extra fibre, but it works well with any pasta of your choice, including fresh, high-protein or gluten-free options. Serve with a crisp green salad for a complete Mediterranean-inspired meal.

Recipe Rating

(4 /5)
(0 Rating)

Dairy Free, Egg Free, Gluten Free, Healthy, Sugar Free

The Recipe

Ingredients

1 red onion
2 garlic cloves
2 celery stick
2 carrots
1 Tbsp capers
1 red pepper
1 tsp dried oregano
1 Tbsp tomato purée
1 cup passata
Water
Salt & pepper
1 large handful of chopped kale or baby spinach leaves
2 Tbsp chopped parsley (fresh)
1 small tin of sardines in spring water, drained
35g pasta your choice
Olive oil

Instructions

1. Cook the pasta according to packet instructions (approx. 10 minutes), then drain and keep warm.
2. Meanwhile, make the sauce. Finely chop the onion, garlic, celery, carrot and red pepper.
3. Heat a splash of olive oil in a saucepan over low heat. Add the onion, carrot and celery, and gently fry for about 5 minutes until softened.
4. Stir in the red pepper, capers and oregano. Cover with a lid and sauté for 8minutes, stirring occasionally.
5. Add the tomato purée and stir to coat the vegetables well. Pour in the passata and enough water to cover everything well. Season with salt and pepper.
6. Bring to the boil, then reduce to a gentle simmer. Cover and cook for 20 minutes until the vegetables are tender.
7. Stir in the parsley, then turn off the heat. Use a stick blender to purée the mixture until smooth and creamy. Add more water, if it’s too thick.
8. Fold in the kale or spinach and bring back to the boil. Cook for 3 minutes or so.
9. Gently fold in the sardines, then serve with the pasta.