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Sardine puttanesca with a herby crumb

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 22 Jan 21
Updated: 18 Mar 24

This hearty sardine puttanesca recipe uses tinned storecupboard ingredients – it will come to the rescue whenever your fridge is looking a little empty.

Get inspired by the possibilities contained within your cupboards with our collection of storecupboard recipes.

Easy
January 2021

Test kitchen approved

Serves 4
Hands-on time 15 min, simmering time 20 min

This hearty sardine puttanesca recipe uses tinned storecupboard ingredients – it will come to the rescue whenever your fridge is looking a little empty.

Get inspired by the possibilities contained within your cupboards with our collection of storecupboard recipes.

Nutrition: per serving

Calories: 499kcals
Fat: 14g (2.4g saturated)
Protein: 19.5g
Carbohydrates: 69.1g (10.6g sugars)
Fibre: 9.3g
Salt: 1.3g

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Ingredients

140g tin of sardines in oil (reserve the oil)
50g fresh breadcrumbs
3 tbsp chopped fresh basil
1 red onion, finely chopped
4 garlic cloves, crushed
1 tsp chilli flakes
A pinch of sugar
2 x 400g tins of cherry tomatoes, drained
75g pitted black olives, chopped
3 tbsp capers
250g spaghetti

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Method

Drain the sardines, reserving the oil. Put 1 tbsp of the oil in a deep frying pan and cook the breadcrumbs until golden and crisp, then remove with a slotted spoon and set aside. Once cool, mix in the basil.
Add another splash of the reserved oil to the pan and cook the onion for 5-6 minutes until softened. Add the garlic, cook for a minute more, then stir in the chilli flakes, sugar and tinned cherry tomatoes.
Rinse out each tin with 150ml water and add to the pan. Simmer for 15 minutes to thicken, then stir in the sardines, olives, capers and lots of pepper. Cook for 5 more minutes.