Turn a fairly boring can of sardines into a nutritious and very tasty meal with this budget-friendly Spanish sardines pasta recipe. This pasta salad dish is undoubtedly one of the quickest and simplest pasta recipes you will ever make. It is very likely you'll have if not all, at least 80% of the ingredients already in your pantry. This recipe is my go-to work from home lunch, such a saviour.
This canned sardines recipe is one of those quick pasta dishes you can make any time for any occasion whether that's a simple and quick lunch for work, a party gathering or to take to a potluck.
This is the kind of dish you can make after coming back from a holiday and have not gone to the grocery store yet.
This pasta salad dish was inspired by my orzo, halloumi and olives pasta salad recipe and pairs well with this chicken, tomato and pesto pasta salad recipe. All great ideas to take to a bbq garden party or to make for family and friends any time.
Meanwhile, you may also want to try my skinny tuna salad, another amazing quick fish salad recipe that I am sure you will love.
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Ingredients
Here is a glimpse of all ingredients (see picture below) that I have used in this pasta recipe with Spanish sardines. The beauty is that this recipe is hugely versatile and only the sky is the limit to what you could add to it in terms of crudities or, well, the fridge is the limit!
In this recipe I have used:
- rocket salad (arugula)
- parsley
- red chilli flakes
- sardines (from a can)
- radishes
- cucumber
- avocado
- cherry tomatoes
- red onion
- green olives with garlic and red chilli
- sweet corn
- lemon ( freshly squeezed lemon juice)
- salt and pepper
- freshly cooked pasta ( cooked al dente)
See the full recipe below for all the quantities.
How to make Spanish sardines pasta
I did mention this sardine pasta recipe is the easiest and the quickest pasta dish to make. I wasn't joking.
Cook the pasta, chop, dice, shred or slice all the listed ingredients mix and here you have it! Hooray!
Hint: use any ingredients, cooked or raw (crudites) you fancy or have handy. This is the beauty of this pasta dish.
Substitutions
- Pasta - instead of pasta penne, you can use tagliatelle or linguini (such a tasty pasta) in fact any pasta you like works well with this fish pasta dish or use gluten-free pasta for a gluten-free pasta version
- Spanish sardines - you may use any version of sardines, in olive oil, in water (brine) or in tomato sauce. These are all delicious and work perfectly in this dish. I will list a few more fish options that can go very well in this recipe.
- Vegan - make it a vegan version by adding chickpeas, beans or tofu instead of fish. Vegan cheese is awesome too.
- Low-calorie - substitute the pasta for zoodles (zucchini noodles)
Variations
Other fish to use in this pasta dish
- smoked mackerel
- pilchards
- anchovies - fillets salty or marinated
- smoked salmon - cold smoked or hot
- tuna - canned or seared
See this frankfurters and olives with linguini version on my website!
Storage
This can be stored for a good 2-3 days in the refrigerator in an airtight container.
These ingredients don't stand up well to freezing.
Before storing this pasta salad in the refrigerator, make sure the pasta is completely cold.
Store in a glass or ceramic bowl and place a lid over or a cling film to hermetically cover it with plastic wrap and store in the refrigerator for no longer than 24 hours. The pasta makes a great lunchbox filling the next day. It is perfectly okay served cold, particularly on a hot summer day.
I definitely do not recommend you do as this dish will not taste the same and when reheating the pasta will be way overcooked. It is definitely a no-no to freezing.
Yes, yes,yes, very good indeed!!
Eating sardines, whether canned or fresh, is a great way to increase your Omega-3 fatty acids intake, essential for brain health and as an anti-inflammatory helping with healing.
They contain high levels of omega 3 which is well known and proven to be an immune system booster and improves cognition and cardiovascular health, not to mention the high levels and source of calcium and vitamin D.
One or two portions of sardines or any other oily fish per week are adequate and sufficient for most people. Oily fish can contain small amounts of mercury so it's best not to have it in excess.
The health organisations' recommendations are that most of us should not consume sardines or oily fish more than four times a week and two if pregnant or breastfeeding.
Top tip
Don't overcook the pasta as this dish will no longer be the same. Besides, overcooked pasta isn't the best thing to have. Pasta should be cooked al dente and for the best results, follow the package instructions or simply try these with a fork to make sure they are cooked to perfection.
Other pasta recipes you may like :
- Super Quick Baked Feta Pasta
- Macaroni Pasta With Ground Walnuts And Cardamom - an unmissable sweet pasta dish that my dad used to make for us for breakfast
- Swiss Chard, Salmon, Turmeric And Fresh Lovage Warm Salad With Acini De Pepe Pasta
- Pasta Shells Filled With Spinach And Ricotta Cheese
Delicious Spanish Sardines Pasta
Equipment
- glass bowl
- spatula
- chopping board
- knife
Ingredients
- 300 g pasta (uncooked weight)
- 2 cans Spanish sardines
- 4-5 small sweet peppers
- 200 g sweetcorn
- 200 g cucumber
- 10 medium radish
- 12 green olives
- 100 g rocket salad
- 15 sprigs parsley
- 1 large avocado
- 1 medium lemon juice and zest
- ¼ teaspoon red chilli flakes
- 2 tablespoons olive oil (optional) *
Instructions
- In a larger pot, add water, bring to boil, add the pasta penne and cook as per package instructions. When finished rinse with cold water so pasta doesn't cook any further -we need it al dente.
- While the pasta is cooking, chop, cut or shred the ingredients as desired.
- When the pasta is ready add to a large bowl, add all the chopped, diced or shredded ingredients, add the Spanish sardines and mix.
- Add the roughly chopped rocket salad and the parsley, the lemon juice, a drizzle of olive oil, a generous pinch of red chilli flakes or cayenne pepper, season with some sea salt and freshly crushed black pepper. Mix again and serve.
Notes
- Olive oil you may use if your sardines are in brine but if you choose the ones in olive oil there is no need for any extra
- Prepare all your ingredients whilst the pasta is cooking to make it all in a flash
- This pasta is delicious cold making a lovely summer dish but it can also be served warm.
- This is the perfect pasta salad dish for any pasta leftovers if you did cook too much the night before - no wasting, remember?
Nutrition
LaKita says
This pasta was the perfect way to use those cans of sardines that I had in my pantry and didn't know what to do with! It came out so flavorful and amazing.
Moop Brown says
This dish is incredibly colorful and flavorful. Seems like something everyone will enjoy. Thanks for sharing.
Dennis says
I love this pasta! It was so very flavorful and super easy to make. I will definitely be making it again.
Chandice says
I had never thought of using sardines in a pasta salad the boy does it give so much flavor! Simple and delicious… Thank you!
Ksenia says
It’s not every day you see sardines used in recipes, and I for one am HERE for it! I love sardines and think that they’re such a flavour and Nutrition Bomb, and this pasta was as good as delicious as expected
Anna says
Great dish for lunch or dinner! I made this twice now, and loved it both times! The recipe is easy and quick to make, and the flavour of sardines with all these veggies and pasta is fantastic!