A Sicilian-Inspired Pantry Pasta

worthy of your repertoire.

---

My love for sardines knows no bounds. They are sustainable, good for you, affordable, and tinned sardines can live in your pantry for years, so it’s always a good idea to stock up. I usually lean into Spanish sardines packed in olive oil, without any added flavors— Matiz is my favorite for cooking and Ortiz for eating straight from the tin. In summer, during sardine season, I eat them fresh in Andalusia cooked on an open fire, an espeto, built with olive wood. Or roasted simply in the oven with olive oil, garlic and parsley, always served with lemon to balance out the fish’s rich flavor. At home I eat their preserved counterparts, hand-packed and snuggled up together in olive oil. They are at their best covered with as many pickly bits as you have on hand and a hearty pinch of Maldon, served with toast or a crunchy salad. Sardines also easily melt into a sauce to serve with pasta, like the one that follows.

Sardines tossed with olive oil, garlic and parsley, ready for the oven.

Paella, grilled sardines & fried anchovies at Chiringuito AYO in Nerja, Spain.

Every pantry pasta up your sleeve is money in the bank. They are dependable and comforting, like a close friend. Often, my go-to, when the fridge is bare and I don’t quite know what to cook, is Pasta con le Sarde, Pasta with Sardines. Sweet, savory, crunchy, and saucy with just the right hit of acid from the tomatoes and lemon— it’s a well-rounded feast for your tastebuds. And with all those omega-3s from the sardines, afterwards this generally low-energy-lady feels like a million bucks.

This Sicilian-inspired dish is fast enough for a Tuesday, but bold and flavorful enough for the pasta course on Christmas Eve. It’s like one of those outfits from 90’s fashion magazines that can suddenly go from day to night with just a few accessories, except here, the transition is all attitude.

---

Pasta con le Sarde