Linguine with Canned Sardines

⏱ 2 min read

For 2

For the linguine

About 200g dried linguine

Water and sea salt flakes

For the sardines

2 tbsp olive oil

A generous pinch of chilli flakes

2 cloves garlic, peeled and crushed

About 200g from a can of chopped tomatoes or a few fresh tomatoes, sliced

1 x 85g can of best quality sardines in oil

1 tsp dried oregano

Some cold white wine or vermouth or water

A squeeze of lemon juice 

A pinch of sea salt flakes

• Put a large pan of salted water to boil and then stir in the linguine, bring back to the boil and let it cook for about 10 minutes.

• While the pasta is cooking, start the sauce: –
• Heat the oil in a medium sized sturdy pan over a medium flame.
• When the oil is hot, add the chilli flakes and garlic and stir together until the garlic aroma rises.
• Add the tomatoes, sardines and dried oregano and stir well to break up the sardines and bring the ingredients together.
• Add a splash or two of cold white wine, vermouth or water to deglaze the pan, it will sizzle and spit and bubble but release all the good bits stuck to the bottom of the pan and stir with a wooden spoon to scrape up all the good bits to add more flavour.
• Add the lemon juice and sea salt to taste. 
• Keep the sauce warm while you finish the linguine.
• When it is cooked to your liking, drain all but a few tablespoons of the water and stir in the sardines and all the sauce.
• Serve in warm bowls.

See also: – Linguine with Fresh Sardines

If you want a healthier and more environmentally friendly diet, a good start would be to cook from scratch, avoid buying ready-processed meals, and so avoid foods with a high sugar and salt content. Have a look at food labels, you will likely be amazed by how much salt and sugar is included and, worse, how many of the ingredients are not recognisable as food.

Sherbhert champions delicious, healthy and sustainable food where its production minimises environmental damage, exploitation, animal suffering and subsequent processing. Sherbhert’s recipes are simple and use mainly UK seasonal produce sourced as locally as possible.

Sherbhert occasionally recommends suppliers entirely because of their good produce and ethos.