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–+ servings

Sardine Pasta

Jane Houston
Print Recipe
Course 2 meals a day, 3 meals a day, Baby Led Weaning, BLW, Family Meals
Servings 4 adults

Ingredients
  

  • 110 grams tin of sardines in olive oil or spring water
  • 3 anchovies optional
  • 3 tsp capers
  • 1 brown onion
  • 120 grams zucchini
  • 2 cloves garlic
  • 400 grams tin of diced tomatoes
  • 1 TBSP olive oil for frying
  • salt and pepper to taste
  • 350 grams cooked pasta of choice

Instructions
 

  • Finely dice the onion and garlic cloves. Cube the zucchini into small equal sized pieces and set aside. Thinly dice the anchovies if using.
  • Preheat a frying pan over a medium to high heat and add in the olive oil, once hot add in the onion, zucchini and garlic and cook until the onions have softened.
  • Add in the anchovies, frying for a minute, then add in the tin of diced tomatoes and the capers. Break the sardines apart with your fingers (including the bones for added calcium). Cook for a further 3-5 minutes and season with salt and pepper to taste.
  • Stir through freshly cooked pasta to serve.

Notes

Able to freeze: Yes for 3 months.
Fridge Friendly for 2 days.
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