Tapenade Pasta With Olives, Capers and Sardines
A quick tapenade pasta with black olives, capers, anchovies and sardines — a bold 20 minute Mediterranean-style dinner.
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Ingredients
- 400 grams linguine
- 2 tablespoons olive oil
- 8 anchovy fillets
- 300 grams black olives
- 2 tablespoons capers
- 240 grams sardines tinned
- 150 ml white wine
- A few drops of lemon juice to taste
- 10 grams parsley chopped
- Grated parmesan to serve
Instructions
- Put the linguine on to cook according to the packet instructions.
- Heat the olive oil in a large frying pan over a medium heat. Add the anchovies and allow to sizzle away. The anchovies will melt and break down very quickly – after a couple of minutes.
- Drain the jar of olives and chop them roughly, then add to the frying pan along with the capers and sardines. Break the sardine fillets up a little with your wooden spoon.
- Add the white wine and let it reduce down for 5 minutes.
- Add lemon juice (and black pepper) to taste. You shouldn’t need to add any extra salt.
- Turn the heat off and stir in the parsley.
- When the linguine is cooked, drain and add to the sauce. Mix together well. Serve topped with a generous pinch of parmesan.
Nutrition Facts
Tapenade Pasta With Olives, Capers and Sardines
Amount per Serving
Calories
686
% Daily Value*
Fat
27
g
42
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
16
g
Cholesterol
90
mg
30
%
Sodium
1484
mg
65
%
Potassium
554
mg
16
%
Carbohydrates
78
g
26
%
Fiber
6
g
25
%
Sugar
3
g
3
%
Protein
30
g
60
%
Vitamin A
580
IU
12
%
Vitamin C
4
mg
5
%
Calcium
308
mg
31
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Variations & Add-Ins
- Make it spicy: Add a pinch of chilli flakes with the anchovies.
- Go veggie: Swap the sardines for sun-dried tomatoes or roasted red peppers.
- Try a different pasta: Spaghetti, tagliatelle or penne all work well.
- Add crunch: Top with toasted breadcrumbs or pine nuts.
- Boost the freshness: Finish with grated lemon zest or a handful of rocket before serving.
Storage & Make-Ahead
- Make-ahead: The tapenade sauce can be made up to 4 days ahead and stored in the fridge. Just reheat gently and toss with fresh pasta.
- Fridge: Leftovers keep for up to 2 days - it’s great cold for lunch too.
- Freezer: Not ideal (the sardines and olives don’t freeze well), but you can freeze the base sauce before adding sardines if you like.
