This Sardine Pasta is made with onions, kale, garlic, white wine, sardines, spaghetti noodles, chopped olives, and pesto.
A Few Ingredient Notes:
- Kale: Wash, tear, and massage the kale before cooking. This helps soften the leaves and makes them easier to eat.
- Sardines: Use a can of sardines, drained. Sardines packed in olive oil or water both work, depending on your preference.
- White Wine: A small splash adds acidity and helps bring the flavors together. You can substitute a little pasta water if you prefer not to cook with wine.
Dietary Notes:
- Gluten-Free: Use your favorite gluten-free spaghetti and double check all store bought ingredients.
- Dairy-Free: Replace the butter with olive oil and use a dairy-free pesto.
Tips & Recipe Notes:
- Taste before adding salt. Sardines, olives, and pesto can all be salty, so you may not need much additional seasoning.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth. This pasta is best freshly made.
Recipe
Olive Pesto Sardine Pasta
This Sardine Pasta is made with onions, kale, garlic, white wine, sardines, spaghetti noodles, chopped olives, and pesto.
Ingredients
- 4 ounces spaghetti noodles
- 2 tablespoons butter
- ½ white onion diced
- 2 cups kale washed, torn, and massaged
- 1 can sardines drained
- 1 tablespoon minced garlic
- ¼ cup white wine
- ½-1 cup chopped olives
- 2 tablespoons pesto
- Salt to taste
- Black pepper to taste
- Reserved pasta water as needed
Instructions
- Bring a pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente.
- Before draining the pasta, reserve a small cup of pasta water. Drain the spaghetti and set aside.
- While the pasta cooks, melt the butter in a large frying pan over medium heat.
- Add the diced onion and kale. Cook for 4-6 minutes, stirring occasionally, until the onion softens and the kale begins to wilt.
- Add the minced garlic and drained sardines. Cook for another minute, gently breaking the sardines into smaller pieces as you stir.
- Pour in the white wine and simmer for about 1 minute.
- Turn off the heat. Add the cooked spaghetti, chopped olives, and pesto.
- Pour in a splash of reserved pasta water and toss everything together until the noodles are coated. Add more pasta water as needed to loosen the sauce.
- Taste and season with salt and black pepper if needed.
- Serve immediately.
Notes
- Find ingredients notes, dietary swaps, recipe variations, and more tips in the notes above.
- Nutrition information is an estimate only.
Nutrition
Calories: 590kcalCarbohydrates: 48gProtein: 25gFat: 32gSodium: 1050mgFiber: 6gSugar: 4g
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Must Love Garlic says
This is one of my favorite quick pantry meals to make. Super easy and delicious.