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Sardine pasta with crispy capers recipe

Sardine pasta with crispy capers recipe

1 rating

Storecupboard ingredients are given a glow-up in this simple pasta sauce, using Tesco Finest sardines, tinned cherry tomatoes and chilli flakes. Top with our moreish crispy caper breadcrumb topping for some crunch. See method

  • Serves 4
  • Takes 35 mins
  • 648 calories / serving

Ingredients

  • 2 tbsp olive oil
  • 2 medium onions, finely chopped
  • 100g jarred capers
  • 2 x 105g tins Tesco Finest sardines in water, drained
  • 2 x 400g tins Italian cherry tomatoes
  • 1 tbsp dried oregano
  • 2 tbsp tomato purée​
  • 1 tsp dried crushed chillies
  • 30g Parmigiano Reggiano, half grated, half shaved, to serve
  • 300g Tesco Finest spaghetti bucatini
  • 2 slices Tesco Finest super seeded farmhouse loaf, torn or processed into coarse crumbs
  • 120g mixed leaf salad

Perfect with:

S. Pellegrino Sparkling Natural Mineral Water Add a touch of sparkle to mealtimes. S. Pellegrino Sparkling Natural Mineral Water
Add a touch of sparkle to mealtimes.
Shop ingredients
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

    2720kj
    648kcal
    32%
  • Fat

    21g 29%
  • Saturates

    5g 27%
  • Sugars

    16g 18%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 79.9g Protein 28.2g Fibre 14.3g

Method

  1. Heat 1 tbsp olive oil in a lidded saucepan over a low-medium heat, add the onion and cook, stirring occasionally, for 5 mins or until softened. Stir through half the capers. Add half the sardines and cook, stirring gently, for 2 mins.
  2. Add the tinned tomatoes, oregano, tomato purée and crushed chillies. Mix well. Bring to a boil, then reduce to a low heat, cover and gently simmer, stirring occasionally, for 20 mins. Add the remaining sardines for the final minute. Remove from the heat, then stir through the grated Parmigiano Reggiano.
  3. About 15 mins before the end of cooking time, cook the bucatini according to the pack instructions. Drain, reserving 3 tbsp of cooking water.
  4. Prepare the crispy caper breadcrumb topping: heat the remaining 1 tbsp of oil in a nonstick frying pan, then add the remaining capers and fry, stirring continuously, for 2 mins. Add the breadcrumbs. Cook, stirring, for 3-5 mins until the breadcrumbs are golden and crispy. Set aside.
  5. Stir the cooked pasta through the tomato sauce with the reserved cooking water. Divide between plates, then scatter over the breadcrumb topping and Parmesan shavings. Serve with the mixed leaf salad on the side.

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