Jamie Oliver Sardine Puttanesca Pasta

So this one happened because I opened the pantry, stared at a tin of sardines like it owed me money, and thought, “Fine. Let’s see what you’ve got.” I’d just come home, too tired to even complain out loud, and remembered Jamie had a sardine pasta thing. Not the kind of meal you plan for. The kind you rescue dinner with.

It’s one of those salty, messy, no-frills pastas where you chuck pantry things into a pan and hope. But the thing is… it works. The sardines melt into the sauce, the olives and capers punch you in the face in the best way, and it ends up feeling like something way fancier than it has any right to be. I didn’t even sit down. I ate half of it leaning on the counter, still in my coat.

Why You’ll Love It

• Comes together in 20 minutes, max
• Pantry-based but tastes like a meal you meant to make
• Bold and salty in all the right ways
• Cheap, filling, surprisingly fancy-feeling
• Easy to double for a hungry crowd
• One pan + one pot = no mountain of dishes

Ingredients

• 200g wholegrain pasta (or whatever shape’s rattling around in the cupboard)
• 1 tin sardines in olive oil
• 1 tbsp olive oil (or use the oil from the sardines — seriously)
• 2 cloves garlic, thinly sliced
• 1 small chilli or a big pinch of chilli flakes
• 1 tbsp capers
• A handful of black olives, sliced
• 1 tin chopped tomatoes
• 1 tsp dried oregano
• Zest of ½ lemon
• Fresh parsley (if you have it — not mandatory)
• Salt & pepper

How to Make It

Boil your pasta and save that liquid gold:

Get your pasta going in well-salted water. Cook it al dente, save about half a mug of the pasta water, and drain it. Set aside — but don’t forget it like I always do.

Start with the garlic + chilli magic:

Heat up the olive oil in a pan (or the oil from the sardines if you’re brave and brilliant). Add the garlic and chilli. Let them sizzle for about a minute — fragrant, not burnt.

Time for briny things:

Add in the capers, olives, and oregano. Let them sizzle a bit too — everything should smell sharp and salty now.

Tomatoes in — make it saucy:

Pour in the chopped tomatoes. Season with salt and pepper. Simmer for 10 minutes or until it thickens slightly. Stir now and then so it doesn’t stick. Add a splash of pasta water if it starts to feel too thick or bossy.

Gently does it with the sardines:

Add the sardines, breaking them up gently. Don’t mash them. They’ll fall apart on their own and melt into the sauce. Simmer just another minute or two.

Bring in the pasta:

Toss in your cooked pasta and stir to coat. Add a bit of pasta water if it looks dry. You’re aiming for glossy and clingy, not stodgy.

Finish with a flourish (or don’t):

Top with lemon zest and parsley if you’ve got it. Eat hot, ideally straight from the pan with the big spoon you used to stir it.

Common Mistakes and How to Dodge Them

Forgot to save pasta water?
Been there. Just use a splash of regular water and a drizzle of olive oil. It won’t be perfect, but it’ll still work.

My garlic burned — now what?
If it’s dark brown and bitter-smelling, start over. It’s 90 seconds of your life. Worth it.

Too fishy?
That usually means the sardines were added too early or stirred too hard. Let them gently melt into the sauce right at the end.

Sauce too thick?
Loosen it with the pasta water, little by little. Or even a glug of olive oil. It makes everything glossy again.

Mine was kinda flat?
Check your salt, lemon zest, and chilli. This dish is all about balance between acid, heat, and salt. Adjust without fear.

Storage and Reheating

Fridge:
Keeps for up to 2 days in a sealed container. Still great the next day, maybe even better.

Freezer:
Not ideal. Sardines and freezing = weird texture. Wouldn’t recommend.

Microwave:
Totally doable. Just cover it and add a splash of water so it doesn’t go stiff.

Stovetop:
Best method. Low heat, splash of water or oil, stir gently until warm and saucy again.

Frequently Asked Questions

Do I have to use sardines in oil?
No, but they’re way better. The oil adds flavour. Water-packed ones are… meh.

Can I use anchovies instead?
Absolutely, just use fewer — they’re salt bombs. 2 or 3 should do it.

What if I hate olives?
Leave them out, or swap in sun-dried tomatoes or a few chopped capers.

Does it smell super fishy?
Honestly, no. The sardines melt into the sauce — it’s more savoury than fishy.

Nutrition Facts (Per Serving)

• Calories: 525 kcal
• Fat: 18g
• Carbs: 61g
• Protein: 28g
• Sodium: 680mg
• Sugar: 6g