A Blast from the Pasta: Sardines Pasta

8 months ago

sardines pasta

Treat yourself to this seemingly never-ending taste of sardines. Keep twistin’ until you get a blast of pasta.


Sardines Pasta

Recipe by Ayen Munji-Laurel

Photographed by Yukie Sarto of Studio 100

Makes 5-6 servings


3 bottles Spanish sardines in olive oil

3 Tbsps Extra virgin olive oil

1 Onion, chopped

½ – 1 cup Extra virgin olive oil

  • Salt and freshly ground black pepper, to season

½ Lemon

6 Basil leaves, thinly sliced

2 tsp Chili flakes

  • Brown rice pasta, cooked al dente


  1. Pour sardines onto a big plate or tray. Scrape off any scales from the sardines with a knife. Using a fork and spoon, open each fish and remove the tough bones. Mash remaining fillets of sardines.
  2. Heat olive oil in a sauté pan over medium heat. Toss in onions and sauté until soft and fragrant. Add the mashed sardines and cook until heated through.
  3. Pour in olive oil and stir. Season with sea salt and freshly ground black pepper.
  4. Add a squeeze of lemon, chili flakes, and sliced basil leaves. Turn off heat.
  5. Toss cooked brown rice pasta into the sardine-olive oil mixture. Serve immediately.


Canned goods made better!

Luncheon Meat Trio (luncheon meat)

Buko Lychee Delight  (lychee)

Pork Humba (mushrooms, blackbeans, garbanzos)

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