A family favorite for Fish Fridays, and especially during the Lenten season. Sometimes we do get tired of sardines, but I remind the kids that 1) It’s good for us (Omega-3s!!!) and 2) We don’t always have to love what we eat.
Spaghetti with Sardine Sauce
Omega-3s plus penance = Two Thumbs Up
Ingredients
- 1 pkg spaghetti of your choice see note
- 1/4 cup olive oil
- 1/2 head garlic, crushed, peeled and minced
- 1 onion, sliced
- 1 medium tomato, chopped
- 2 cans sardines see note
- fish sauce or salt to taste
- 1/2 tsp red pepper flakes optional
- 1 15 oz can tomato sauce more or less, see note
- lime or lemon juice, to taste
- pinch sugar optional
- 1 teaspoon Tabasco or other hot sauce optional
Instructions
- Prepare spaghetti according to package directions.
- While spaghetti is cooking, heat oil in a large heavy skillet over medium heat.
- Add garlic and saute just until it begins to turn color.
- Add onion and continue to saute until limp.
- Add chopped tomatoes and continue to saute until limp and juices are rendered.
- Add sardines, breaking it up into pieces as you stir.
- Season with fish sauce or salt and red pepper flakes (if using) to taste.
- Add tomato sauce and cook over high heat for two minutes.
- Lower heat and add lime or lemon juice and sugar (if using) to taste.
- Remove from heat and taste again, adjusting seasonings and adding Tabasco or other hot sauce if desired.
- Toss with the spaghetti as soon as it's done. Serve hot.
Notes
- Our favorite gluten-free spaghetti is Tinkyada’s Organic Brown Rice spaghetti, which I prepare using the regular method (boiling) and not the energy-saver method. When using this spaghetti, I use 1.5 to 2 packages since each package is only 12 ounces (not enough for a family of hungry men).
- You can use almost any brand or flavor of sardines for this dish, including those that are packed in tomato sauce. You also don’t have to limit yourself to sardines. Mackerel, tuna, salmon, can be used.
- I don’t usually serve cheese with this dish, but of course you can add cheese. Our favorite non-dairy cheese is Violife.
- I vary the amount of tomato sauce depending on how much pasta I’m making and how saucy I want it to be, and how much sauce the canned fish comes in/with. I.e., if it’s already packed in tomato sauce, I don’t have to use as much.
Tried this recipe?Let us know how it was!
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