Canned Sardine and Cherry Tomato Sauce

Name: Canned Sardine and Cherry Tomato Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 4 cloves (20 g) garlic cloves, minced; 2 cans (3.75 oz each) (210 g) canned sardines in oil or water, drained, any large bones removed; 1½ pounds (680 g) cherry tomatoes, halved; ¼ teaspoon (1.3 ml) red pepper flakes (optional); to taste kosher salt; to taste freshly ground black pepper; ½ cup (30 g) fresh flat-leaf parsley, chopped; ½ lemon (50 g) lemon, zested (about 1 teaspoon) (optional)

From the MyKitchenBank Kitchen

A vibrant Mediterranean pasta sauce built on the umami foundation of canned sardines, brightened with burst cherry tomatoes, garlic, and fresh parsley. The sardines melt into the sauce while their oils enrich the base, creating a deeply satisfying dish in just 20 minutes. Serve over any pasta shape, or use it to dress grilled bread.

Prep: 10 min
Cook: 10 min
Total: 20 min
Makes: About 2 cups sauce (enough for 1 pound pasta)

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Steps

Before you start

Drain the sardine cans and reserve 2 tablespoons of their oil
Halve the cherry tomatoes so they burst quickly when heated
Mince the garlic finely so it doesn't overpower the delicate sardines

1
Sauté garlic in oil
- Warm 3 tablespoons extra-virgin olive oil in a large 12-inch skillet over medium heat.
- Once shimmering, add the minced garlic and cook for 30 seconds until fragrant and just barely golden.
- Do not let it brown.
- If using red pepper flakes, add them now and stir briefly.
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Ready when: Garlic is fragrant and light gold
Tip: Add garlic last so it doesn't burn; burnt garlic tastes bitter and will ruin the sauce
2
Add tomatoes and simmer
- Add the halved cherry tomatoes to the skillet, stirring occasionally.
- Let them cook over medium heat for 4–5 minutes, breaking them down gently with the wooden spoon as they heat.
- You want them to soften and start releasing their juices, creating a light broth.
- The skins will begin to slip off.
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Ready when: Tomatoes are soft, wrinkled, and have released liquid; some skins are slipping off
Tip: Don't overcook or the tomato juice will reduce too much; you want a light, fresh sauce, not a dry paste
3
Break in sardines
- Add the drained sardines to the skillet, breaking them into chunks as you stir them gently into the tomato mixture.
- The sardine oil (if you reserved 2 tablespoons) can be drizzled in now to enrich the sauce.
- Cook, stirring gently, for 2 minutes until the sardines are warmed through and begin to meld with the tomatoes.
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Ready when: Sardines are broken down and warm; the sauce begins to look cohesive
Tip: Stir gently to avoid turning the sardines into a paste; a few larger pieces add pleasant texture
4
Season and finish
- Taste and season with kosher salt and freshly ground black pepper.
- If using lemon zest, stir it in now.
- Remove from heat and fold in the chopped fresh parsley.
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Ready when: Parsley is evenly distributed and color is bright green
Tip: Add parsley off heat so it stays bright and fresh; heating it turns it dull and bitter

Good to know

Tips

Buy sardines packed in oil rather than water for richer flavor; their oil is part of the sauce and should not be discarded
This sauce clings best to short, textured pasta shapes like penne, fusilli, or rigatoni. For long pasta, toss it in a bowl with a splash of pasta water to loosen it
Serve immediately over hot pasta, with grated Pecorino Romano or Parmesan at the table for those who want it
For a heartier dish, top with crispy fried panko breadcrumbs and a drizzle of extra-virgin olive oil

Make ahead

You can prepare the garlic and tomatoes up to 4 hours ahead and keep them covered in the fridge. Cook the sauce fresh just before serving for best flavor and texture.

Storage & reheating

Refrigerate in an airtight container for up to 2 days. Sardine sauce can become fishy if held too long. Reheat gently over medium-low heat, adding a splash of water if it has thickened. Do not freeze, as the sardines will become mushy upon thawing.

Substitutions

canned sardines in oil or water → Canned anchovies (use 8–10 fillets, about 2 ounces / 55 g). Anchovies are smaller and more assertive; use fewer and taste as you add them. The sauce will be saltier, so adjust seasoning accordingly.
cherry tomatoes → Halved mixed heirloom tomatoes or 1 can (14.5 oz / 410 g) diced tomatoes, drained. Fresh tomatoes have better flavor, but canned works in a pinch. If using canned, reduce cooking time to 2–3 minutes since the tomatoes are already soft.
fresh flat-leaf parsley → Fresh mint or a mix of mint and basil. Mint adds a brighter, more aromatic finish. Basil works but risks overpowering the delicate sardine flavor.
lemon → A squeeze of fresh lemon juice (about 1 teaspoon) or red wine vinegar. Acid brightens the sauce beautifully. Use juice if you don't have a microplane for zest, but add it off heat to preserve its acidity.