069 / 75 · Cupboard Rescue Meals
Tomato Sardine and Caper Pasta
2 bowls · Active 10 min · Total 25 min
Print recipe · PDFA tin of sardines becomes a proper pasta supper when its oil, capers and tomatoes are treated as a sauce rather than a topping. Break some fish into the tomatoes and leave the rest in generous pieces. The result is savory and sharp, with enough tomato to coat the pasta without turning the bowl into soup.
Keep the fish in the pan, not on the floor
Open the sardine tin over a plate and drain it carefully. A tablespoon of its oil can replace the olive oil if you like its flavor. The fish is already cooked; it needs only a brief warming at the end. Stirring it vigorously for several minutes makes a grainy sauce and loses the pleasing larger pieces. Rinse particularly salty capers, then taste the finished sauce before adding more salt.
Water makes the sauce work
Reserve pasta water before draining. Its starch helps the tomato and oil cling to each strand. Add it a spoonful at a time while tossing over gentle heat. A pan that looks slightly loose when hot will tighten as the pasta sits. For a work break, pack a shallow portion rather than a deep dense tub, which is slower to chill and reheat. A squeeze of fresh lemon after reheating restores some brightness.
Ingredients
- 6 oz dried spaghetti (170 g)
- 1 tablespoon olive oil (15 ml)
- 2 garlic cloves, thinly sliced
- 1 can chopped tomatoes, 14 oz (400 g)
- 1 tablespoon capers, drained (10 g)
- 1 tin sardines in oil, 4–4.5 oz (110–125 g), drained
- 1 tablespoon lemon juice (15 ml)
- 2 tablespoons chopped parsley (8 g)
- 1/4 teaspoon black pepper
- Salt for pasta water, to taste
Set out
Large saucepan, 12-inch skillet, Colander
Allergens
Wheat, Fish. Check labels and substitutions.
Make it
- Bring salted water to a boil and cook spaghetti according to its packet, usually 9–11 minutes. Reserve 1/2 cup (120 ml) cooking water, then drain.
- Meanwhile heat oil in the skillet over medium-low heat. Cook garlic for 1 minute without browning. Add tomatoes, capers and pepper; simmer uncovered for 10 minutes.
- Fold in sardines, breaking half into small pieces. Warm for 2 minutes.
- Add drained pasta, lemon and parsley. Toss gently with 2–4 tablespoons pasta water until glossy; taste before adding salt.
A considerate shared microwave
Use a vented microwave-safe cover and wipe up any splashes. If fish is unwelcome in a shared break room, keep this quick meal for home and choose another lunch from the collection.
A useful detail
Use a broad spatula to fold the sardines through without pulverizing every piece.
Another way
- Replace parsley with 1 tablespoon chopped dill.
- For heat, add 1/4 teaspoon chili flakes with the garlic.
Keep it well
Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 2 days. Reheat to 165°F/74°C, adding a splash of water. Transport chilled in an insulated bag with two cold sources.