Orecchiette with Sardines and Tomato

Orecchiette with sardines and tomato

Orecchiette is a type of pasta common in most southern parts of Italy. It’s name comes from its shape that resembles a small ear.  It’s quite a robust and firm pasta so takes strong flavours well so I figured a dish with lots of garlic and sardines would be ideal. I purchased my orecchiette whilst visiting Italy recently. I always love bringing home foodie souvenirs as they help you recreate a little bit of your holiday at home. This recipe was inspired by Elizabeth Minchilli and Shillingrord Organics wonderful tomatoes.

Orecchiette with Sardines and Tomato
Serves 2
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Total Time
15 min
Total Time
15 min
  1. 200g orecchiette (or other pasta shape)
  2. 200g cherry tomatoes, halved
  3. 2 garlic cloves, finely sliced
  4. 1 small pinch chilli flakes
  5. 1 small pinch of dried oregano
  6. 1 can sardines in tomato sauce
  7. 6-8 basil leaves finely chopped
  8. Salt and pepper
  1. Boil pasta in a large pan as per packet instructions. The sauce will take as long as the pasta takes to cook.
  2. Heat a good glug of olive oil in a large frying pan over a medium heat. Add garlic and sauté lightly for a minute. Add halved tomatoes and cook for another minute or so.
  3. Add the can of sardines. Mix together breaking up the fish. Season with a pinch of oregano, a small pinch of chilli flakes and salt and pepper. Continue cooking for two or three minutes. Turn off heat whilst the pasta continues to boil.
  4. When the pasta is one minute off from being cooked heat the frying pan and warm through the sauce. Add two tablespoons of the starchy cooking water to the tomato sauce and continue to heat thought.
  5. Drain the pasta and add it to the sauce. Toss everything together and add the basil. Stir again.
  6. Serve straight away.
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