Sardine Puttanesca with Herby Crumb Topping
A quick and hearty pasta dish using tinned sardines and pantry staples, topped with crispy herby breadcrumbs.
- Prep15 min
- Cook20 min
- Total35 min
- DifficultyEasy
- Servings4
This sardine puttanesca is the perfect rescue meal when your fridge is nearly empty. With just a few tinned ingredients and some pantry staples, you can have a delicious, satisfying dinner on the table in under 35 minutes.
The combination of salty sardines, briny capers and olives, and a touch of chilli creates a bold, flavorful sauce. The crispy herby breadcrumbs add a lovely texture contrast.
Ingredients
Servings
Converted amounts are rounded.
Method
- Strain the sardines, reserving the oil. Heat 1 tablespoon of the reserved oil in a deep frying pan over medium heat. Add the breadcrumbs and cook, stirring often, until golden and crisp. Remove with a slotted spoon and let cool, then mix in the chopped basil.
- Add another splash of the reserved oil to the same pan. Sauté the chopped onion for 5–6 minutes until softened. Add the crushed garlic and cook for 1 minute more. Stir in the chilli flakes, sugar, and drained cherry tomatoes.
- Rinse each tomato tin with 150 ml water and pour into the pan. Bring to a simmer and cook for 15 minutes, until the sauce thickens. Gently stir in the sardines, chopped olives, capers, and plenty of black pepper. Cook for another 5 minutes.
- Meanwhile, cook the spaghetti according to the package instructions. Drain and add to the sauce, tossing to coat. Serve topped with the herby breadcrumbs.
💡 Tips
- For a milder flavor, reduce the chilli flakes or omit them entirely.
- You can use any long pasta, such as linguine or bucatini, instead of spaghetti.
- If you don't have fresh basil, use 1 tablespoon dried basil in the breadcrumbs.
Inspired by a recipe from Delicious Magazine