This post was sponsored by Season Brand Sardines. All thoughts & opinions are always my own.
A spicy Italian tomato sauce with just the right amount of heat made from sardines and basic pantry staples. Here’s to a quick, simple & delicious dinner!
Sardines. These teeny-tiny fish are extraordinarily underrated.
As Americans, we seem skirmish about the sardine. Everyone loves canned tuna & salmon, yet they turn their noses up at sardines. People have no idea what they’re missing out on!
I think people confuse the sardine with the anchovy. Both are small fish you’ll find canned whole. The anchovy is a much stronger smelling and tasting fish – still delicious though!
Sardines pack a major punch of flavor and nutrition. Sardines are a very tasty fish – but not overwhelmingly fishy. One little can is LOADED with Omega-3 Fatty Acids, plus high in calcium, protein and iron.
Sardines are also far lower in contaminants than many of the bigger fish we eat.
Season Brand Sardines are wild caught & certified sustainable. This is important – not only are some more popular fish we eat aggressively over-fished, often there are questions of origins and handling.
Ready to eat right out of the tin, sardines make a great addition to any of your recipes.
The Mediterranean blood in me can’t help combine sardines with tomato sauce. It’s always a natural go to for me.
I love Fra Diavolo – a spicy Italian sauce – with any kind of fish or shellfish. Often I make this with shrimp – but sardines are a fabulous way to give new life to this recipe.
Using sardines also makes this a much quicker recipe. No fussing with shrimp or shellfish, just open up the can of sardines and toss them with the sauce!
Here’s to a quick, delicious, flavorful recipe made with pantry staples!
Thanks for stopping by!
Sardine Fra Diavolo
- 4 tablespoon olive oil
- small onion chopped
- 4 cloves garlic minced
- 3/4 cup white wine I used a pinot grigiot - went great with finished meal
- 28 oz. can crushed tomatoes
- 1 teaspoon red pepper dried (note - if you like it spicier, you may want to taste and adjust)
- 1 teaspoon basil dried
- 3/4 teaspoon salt
- 1/2 teaspoon oregano dried
- 1/2 teaspoon parsley dried
- 3 tins Season Brand Sardines drained (4.375 oz cans - I used boneless in Extra Virgin Olive Oil - use your favorite)
- salt & black pepper to taste
- 1 pound linguine or spaghetti
- Heat olive oil in a dutch oven or large skillet.
- Saute onions until translucent, about 10 minutes.
- Add minced garlic, saute for a minute or two.
- Add white wine, scrape pan to deglaze.
- Add crushed tomatoes, red pepper, basil, salt, oregano & parsley.
- Simmer, covered, for 15- 20 minutes, stirring occasionally.
- Taste, add additional red pepper if more heat is preferred.
- Add sardines. Simmer over low heat for 10 minutes.
- Salt & pepper to taste if necessary.
- Serve over cooked spaghetti or linguine. Enjoy!