06/10/2026
She may not be a looker… but this is one of my favourite midweek dinner staples. Smoky, umami, satisfying- a way to eat sardines that doesn’t involve toast. Sardines are wild caught, sustainable, and having a bit of a moment right now -they’re naturally high in creatine. Canned ones are oh-so- convenient and incredible value. I incorporated them as a pasta sauce one day and it stuck.
Dice and gently fry a red onion, couple of garlic cloves, and stick or two of celery in olive oil. Add a tablespoon of tomato puree, teaspoon of mixed dried herbs and garlic granules (yes double garlic!), a tablespoon of paprika, and a good glug of balsamic vinegar. Add in two cans of sardines in tomato sauce, and mash in. Add a few sliced mushrooms, dash of water and season to taste. A handful of torn spinach leaves for the last minute of cooking. Serve alongside your pasta of choice. I use brown rice pasta (naturally gluten free) and for the last two minutes of cook time add a sliced courgette before draining and serving under the sauce.
Some grated Parmesan + a glass of red w**e alongside = mmm👌🏻🥰
