Chef Jackie Ang Po's Spanish Sardines Sarsa Pasta

canned Spanish sardines

🥗Healthier: tuna

💰Cheaper: canned mackerel

Tuna is lower in fat, while mackerel is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has similar health benefits, while vegetable oil is usually cheaper.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan

Nutritional yeast is dairy-free and adds a cheesy flavor, while parmesan is often less expensive.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients, and dried herbs are usually more affordable.

Boil water in a large pot and cook pasta according to package instructions until al dente.

Drain the pasta and set aside, reserving a cup of pasta water.

Heat olive oil in a skillet over medium heat until shimmering.

Sauté minced garlic and chopped onion until fragrant and translucent, about 2-3 minutes.

Add diced tomatoes and bell peppers to the skillet, cooking until softened, about 5 minutes.

Stir in canned Spanish sardines with their oil, breaking them up gently.

Add chili flakes, soy sauce, and lemon juice, cooking for another 2 minutes.

Combine the cooked pasta with the sardine mixture, tossing to coat evenly.

If the mixture is dry, add reserved pasta water a little at a time until desired consistency is reached.

Season with salt and black pepper to taste.

Garnish with chopped parsley and grated cheese before serving.

Cooking Techniques

Spice Level:

Allergens