Sardine pasta

Pantry pasta.
Pantry pasta. Photo: Jennifer Soo

Some nights, good family food is found in the kitchen cupboards: this dish calls for pasta, capers, anchovies and canned sardines and tomatoes.


400g spaghetti or penne

1 tbsp olive oil

1 garlic clove, smashed

1 tbsp salted capers, rinsed

2 anchovy fillets

400g can tomatoes, drained and chopped

1 tsp sugar

300g can sardines or tuna, drained freshly

ground pepper

1 tbsp pine nuts, toasted

1 tbsp parsley, roughly chopped


1. Cook the pasta in a large pot of simmering salted water until al dente. Heat the olive oil in a frypan over low heat and add the garlic, capers and anchovy fillets, stirring. Add the tomatoes and sugar, stirring well, and simmer for 5 minutes.

2. When the pasta is almost ready, drain the sardines and roughly chop. Add to the sauce, season with pepper and gently heat through. Set aside a cup of pasta water, drain the pasta well and toss with the sauce, adding enough reserved water to keep everything saucy, but not swimming. Scatter with pine nuts and parsley and serve.