How to make sardine puttanesca
27th Sep 2023 Food & Drink
1 min read
Made up almost entirely of store cupboard ingredients, Julius Roberts' sardine puttanesca recipe is ideal when you don't have time for a shop run
Puttanesca is the ultimate store cupboard dish…everything comes from a
jar or a tin, and it’s one of my all-time favourites, a perfect marriage of richness, acidity
and salinity that packs a punch and explodes with flavour. There’s chilli, handfuls of garlic
and deep undertones of anchovy.
"Puttanesca is the ultimate store cupboard dish…everything comes from a jar or a tin"
But this version has the added bonus of tinned sardines,
turning it into a properly hearty meal that can be rustled up in no time without having to
head for the shops. Rich with flavour and simple to execute, expect bowls licked clean and
the pot scraped bare.
Serves: 5
Ingredients
- 1 large red onion
- olive oil
- 5 cloves of garlic
- 1tsp chilli flakes
- 8 anchovies
- 1tbsp tomate purée
- 2 x 400g tins of plum tomatoes
- 80g capers
- 140g pitted Kalamata olives
- 30g butter
- 1⁄2 tbsp sugar
- 2 tins of quality sardines
- 500g pasta
- a bunch of fresh parsley
Method
(1) Finely dice the onion and fry in a heavy-based pan with
lots of olive oil and a generous pinch of salt until sweet and
tender. When ready, finely chop the garlic and add to the
onion along with the chilli flakes and the anchovies. Cook
gently for a few minutes, smushing the anchovies with a
wooden spoon until they melt and infuse into the oil. Then
add the tomato purée and cook out for a minute before
pouring in the tinned tomatoes. Rinse the tins with a splash
of water and add half a tin of this tomatoey water to the pan.
Simmer for 20 minutes, stirring occasionally until the sauce
has thickened.
(2) At this point, drain the capers and olives and rinse
under a tap. Shake dry, then add to the sauce with the butter.
Mix well and continue cooking for a few minutes so they
become one with the sauce; taste to check your seasoning,
only adding salt carefully as many of the ingredients are
quite salty. Add the sugar to balance out the acidity. Drain
off the sardines, then add to the pan and gently break them
apart—I don’t like to smash them up too much. Turn the
heat off and crack on with the pasta.
(3) Make sure to properly season your pasta water and
cook the pasta until al dente. Bring the sauce back up to heat
just before it’s done. Reserve a mugful of the pasta cooking
water before you strain it off. Add this little by little as
you whip the sauce into the pasta. Finish with the finely
chopped parsley, mix again and serve with a drizzle of
really good olive oil.
Extracted from The Farm Table by Julius Roberts (Ebury Press, £27)
Photography by Elena Heatherwick
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