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10-minute pasta and sardines

Savory recipes Spring Summer Fall Winter Under 30 minutes Easy Casserole
Prep time
10 minutes
Cooking time
10 minutes
4 people


  1. For the pasta: Cook in a large pot of salted boiling water for the amount of time indicated on the package
  2. For the sauce: Remove the bones from the sardines, then heat the sardines in their oil
  3. Cut the bread into small cubes, then brown in a frying pan with some olive oil and the pine nuts
  4. Once the pasta is cooked, save a ladleful of cooking water.
  5. Add the pasta, drained capers, and sardines and oil to the pan with the pine nuts and croutons. Coat the pasta well and serve immediately
  6. Serve in a soup dish, in the original sardine cans as appetizers, or eat directly from the saucepan if you don't want to share! Sprinkle with Parmesan and Espelette pepper before serving


  • 350 g (12.3 oz) spaghetti or fettuccini
  • 2 cans of sardines in olive oil, with or without spices
  • 12 small pitted black olives (optional)
  • 2 tbsp pine nuts
  • 2 tbsp capers in vinegar
  • 1 slice of French sourdough bread
  • 100 g (1 cup) grated Parmesan cheese
  • 8 tbsp olive oil
  • 1 tsp Espelette pepper
  • Coarse salt




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)


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