Italian · Dinner
Sardine Linguine with Cherry Tomatoes
Linguine con Sarde, Pomodorini e Capperi
A light Sicilian-style linguine of fresh sardines flaked into a quick sauce of burst cherry tomatoes, salted capers, garlic, and parsley, finished with breadcrumb crumble and a drizzle of grassy olive oil.
$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
20gFat
42gCarbs
5gSugar
3gFiber
780mgSodium
85mgChol
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Instructions
1
Prep
Fillet sardines, remove bones, season with salt and pepper. Halve cherry tomatoes. Thinly slice garlic. Rinse capers. Chop parsley. Measure pasta water and breadcrumbs. Fill a large pot with water.
2
Toast
Heat 2 tsp olive oil in a small pan over medium heat 30 seconds. Add breadcrumbs with a pinch of salt, stir constantly for 3 to 4 minutes until deep golden and crisp. Tip onto a plate.
3
Boil
Bring the pot of water to a boil with 1 tsp salt. Add linguine and cook 8 minutes until just under al dente. While pasta cooks, heat 6 tbsp olive oil in a wide pan over medium heat 1 minute.
4
Saute
Add sliced garlic, cook 90 seconds until pale gold and fragrant. Add halved cherry tomatoes, capers, and 0.5 tsp salt. Cook 4 to 5 minutes, pressing tomatoes with a spoon until they burst and release juices.
5
Build
Add sardine fillets with their salt and pepper. Cook 2 to 3 minutes over low heat, breaking them gently with a spoon until opaque and in rough pieces. Reserve 160ml pasta water.
6
Finish
Drain linguine and add directly to the pan with 6 tbsp pasta water. Toss over low heat 1 to 2 minutes until the pasta is glossy and fully coated.
7
Plate
Transfer linguine to two warm wide bowls. Scatter toasted breadcrumbs and parsley over top, drizzle with extra virgin olive oil, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) fresh sardines
- 180g (6.3 oz) linguine
- 360g (12.7 oz) cherry tomatoes
- 90ml (1/4 cup + 2 tbsp) extra virgin olive oil
- 50g (1.8 oz) coarse breadcrumbs
- 8 garlic cloves
- 2 tbsp salted capers
- 2.5 tsp fine sea salt
- 0.5 tsp black pepper
- 2 tsp olive oil
- 4 tbsp flat-leaf parsley