Any dark leafy green would work well in this dish, but Swiss chard adds a delightful bitterness with the sweet tomatoes, spicy red chili flakes, and fresh herbs. Because of these strong flavors, the sardines in this dish do not taste fishy at all.
12 ounces whole grain pasta, any shape (whole wheat casarecce is the type of pasta shown)
1 tablespoon plus 1 teaspoon extra virgin olive oil
2 cloves garlic, minced
1 bunch Swiss chard, chopped
2 cans wild sardines, spines removed and roughly chopped
1 tablespoon capers
1 cup grape tomatoes, chopped
¼ teaspoon pepper
1/8 teaspoon salt
1 teaspoon red chili flakes, plus more for serving
1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest
Recipe courtesy of Emilia Petrucci and Oldways. Media: contact us for permission to reprint and for a hi-res image.
Christine says: Would tuna be a suitable alternative to the sardines? I realize the flavors are different, but I’m wondering if the rest of the flavors in this dish would complement tuna as well. Thank you!
Katherine-Oldways says: Hi Christine, we haven’t tried this recipe with tuna but it sounds great! Let us know how it goes.
Anthony Cordero says: Sardines and tuna they taste good together if you put herbs with them, I do this all the time with my tuna sardines. Try it you’ll like it.
NoVA Mom says: This was absolutely wonderful – made it exactly as written. Next time I will add more tomatoes (they were fantastic in this) and throw in some Feta. My husband said “Add this the keeper list!”
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