Need dinner in minutes? Sardine Pasta is quick and easy.
Spaghetti with sardines, mushrooms, and spinach, garnished with parmesan panko crumbs. Easy, heart-healthy and so delicious.
This simple pasta recipe with canned sardines is on the table in under 30 minutes. Perfect for #FishFriday and #MeatlessMonday.
An affordable seafood spaghetti dinner recipe that won’t burst the grocery budget.
This canned tuna recipe is another great option. Great for pescatarian meals.
Do you enjoy tinned sardines? For most people, it is one of those ingredients you either like or don’t like.
This past Christmas we received a wonderful Taste of Nova Scotia box of gourmet food. One of the items was a can of sardines from Kersen.
I will admit, I was not sure what I was going to do with this can of fish. My past experience with sardine recipes was pierogies my mom would make for Ukrainian Christmas Eve. They were not my favourite.
RECIPE and INSTRUCTIONS for mushroom sardine pasta can be found at the bottom of this post.
I vowed that I would eat every gourmet food item in that box. Now, what am I going to make with this?
I headed to the web and did some searching for canned sardine recipes. It did not take long, and Gordon Ramsay came to the rescue. Thank goodness! This recipe is a take on his spaghetti with sardines.
What Is In Sardine Pasta?
- Canned sardines
- Olive oil
- Italian seasoning
- Panko breadcrumbs
- Parmasen cheese
Most of these items you will already have, maybe even the sardines. If not, pick them up at the grocery store where you find canned tuna and salmon.
Making Sardines and Pasta For Dinner
This sardine dish comes together in a matter of minutes. Full instructions are in the recipe card. Be sure to check out the suggestions/recipe tips too.
- Make the panko topping and set it aside.
- Prepare your pasta according to package directions. Set aside.
- Heat the oil and cook the onions and garlic.
- Toss in the mushrooms and cook.
- Add the sardines and mix.
- Toss in the cooked pasta and combine.
- Add the spinach and cook, and remove from heat.
Dinner is ready to serve. Place into serving bowls or plates, garnish with the panko parmesan crumbs and dig in.
Pasta – Angel hair spaghetti was used in this recipe. Feel free to use any kind of pasta you like.
Italian Seasoning – You can easily replace this with Greek seasoning, basil, oregano, and thyme. Adjust the amount according to your preference. If you want to make it like the original Gordon Ramsay recipe, he adds red chilies.
Spinach – A great alternative would be kale, or arugula (like Chef Ramsay uses).
Sardines – Canned/tinned packed in oil. If you can find boneless/skinless that is even better. Feel free to replace sardines with any canned fish you like.
Panko – I combined parmesan with the browned panko crumbs. You can easily only use one or the other if you prefer. Capers or olives would be great alternatives.
Store – This recipe will keep for several days stored in the fridge.
Freeze – Like all pasta recipes, this will freeze well for 2-3 months.
Reheat – I like to reheat in a moderate oven. Cover with foil so it does not dry out.
Canned Sardines FAQ
They provide an excellent source of calcium, vitamin D, vitamin B, and omega-3s.
Here is a great article on the nutritional benefits of consuming sardines.
You just might be surprised on how versatile these tiny fish are. You can:
grill them, add them to pizza in place of anchovies, toss them into salads, add them to tomato sauce for another delicious way to enjoy them with pasta.
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Looking for more ways to include canned fish in recipes? Here are a few:
- Tuna Avocado Salad – a light and healthy meal for lunch or dinner.
- Quinoa Tuna Casserole – a great twist on that classic noodle casserole.
- Stuffed Bell Peppers – made with canned crab.
- Salmon Patties – great as an appetizer or main dish.
- Tuna Melts – the childhood classic never goes out of style.
See all my pasta recipes. I am sure you will find something you want to try.
- 8 ounces spaghetti (dry)
- 4 ounces mushrooms (sliced)
- 2 ounces spinach
- 2 cloves garlic (minced)
- 1 ounce onion (diced)
- 4 tablespoons olive oil (divided)
- ½ cup panko breadcrumbs
- 1 tablespoon parmasen cheese
- 1 teaspoon Italian seasoning
- 1 can sardines (drained and flaked) **see note**
- salt and pepper (to taste)
- Prepare all the ingredients (mince/dice), and drain and flake the sardines. Set aside until ready to use.
- Cook pasta according to directions and set aside. Reserve ½ cup of the water if you want to add it to the sauce.8 ounces spaghetti
- In a heavy bottomed skillet heat 1 tablespoon of olive oil over medium heat.4 tablespoons olive oil
- Toss in the breadcrumbs and cook until browned. Be careful not to burn.½ cup panko breadcrumbs
- Once done, place in a bowl and add the parmasen cheese, mix and set aside.1 tablespoon parmasen cheese
- Using the same skillet, add the additional olive oil and heat on medium.4 tablespoons olive oil
- Add the diced onion and cook for about 2 minutes until soft.1 ounce onion
- Toss in the garlic and cook for 30 seconds.2 cloves garlic
- Add the sliced mushrooms and Italian seasoning. Cook for about 3 minutes.4 ounces mushrooms, 1 teaspoon Italian seasoning
- Add the flaked sardines and cook for 2 minutes to heat. At this point you can add the reserved pasta water if you like.1 can sardines
- Toss in the cooked pasta, mix well to distribute.
- Add the spinach, mix well and cook for 1 minute just to wilt.2 ounces spinach
- Remove from heat.
- Place in serving bowls.
- Garnish with panko (salt and pepper)salt and pepper