Recipes & Food Styling

Supper in Sardinia!

Sardines in Angel Hair Pasta

“Friday Fish!” More sardine success! For this Friday Fish dinner, I marinated 3 tins of sardines – for 2 days – in the juice of 4 fresh lemons, freshly ground black pepper, shallots and garlic. I included a whole box of spinach and lots of fresh spring onions in the angel hair pasta. So delicious!

Since learning about the anti-inflammatory benefits of sardines, twice a year, I order 26 tins of boneless sardines in extra virgin olive oil from SafeCatch.

Anti-inflammatory properties aren’t all that sardines have going for them: They are a source of vitamins B12, D and E; iron, calcium, magnesium, potassium and zinc.

It has been fun testing out new ways to prepare the sardines. From pastas to patty melts and more, the secret is in the preparation. There are many ways to make sardines delicious, and this is one example. Here is the recipe: 

Sardines in Angel Hair Pasta

3 tins of sardines

Juice of 4 fresh lemons

1 teaspoon freshly ground black pepper

1 shallot, finely sliced

4 garlic cloves, chopped

1/2 stick butter

2 tablespoons extra virgin olive oil

6 cups spinach

1 bunch spring onions

1/2 box angel hair pasta  

Rinse 3 tins of sardines in cold water; drain. In medium bowl, mix together lemon juice, pepper, shallot and 2 of the chopped garlic cloves. Cover and let sit in fridge overnight. 

When ready to prepare meal, in Dutch oven on stovetop, melt butter; add olive oil, garlic and onions and sauté; add sardines and spinach. Stir lightly while continuing to sauté. 

Boil pasta; drain. Add pasta to Dutch oven and using a large plastic spoon, blend pasta in with other ingredients. 

Plate, and sprinkle with Parmesan cheese before serving.