Salami and Sardine Pasta

Salami and Sardine Pasta


1 person made this

Salami, sardines, olives, capers and sun dried tomatoes lend plenty of punch and flavour to this easy pasta meal.

Zoë Harpham

Serves: 4 

  • 300g wholemeal fusilli (pasta twists)
  • 2 (105g) cans sardines in oil, drained
  • 1 teaspoon extra virgin olive oil or oil from the tomatoes
  • 8 thin slices salami (about 50g), cut into thin strips
  • 400g can artichoke hearts, drained and quartered
  • 8 sun-dried or semi-dried tomatoes, drained and chopped
  • 1 tablespoon bottled capers, rinsed
  • 12 pitted black olives, rinsed
  • 1 teaspoon red wine or sherry vinegar
  • 12 large fresh basil leaves, roughly torn

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Cook the pasta in a large saucepan of boiling water for 11–13 minutes, or according to the packet instructions, until tender.
  2. Meanwhile, split each sardine in half lengthways and remove the skins, if preferred. A few minutes before the pasta is cooked, heat the oil in a large, non-stick frying pan, add the salami strips and cook over a medium heat for a minute, until the fat from the salami starts to run. Stir in the artichokes, tomatoes, capers and olives, then sprinkle the vinegar over the top.
  3. Carefully place the sardine halves on top, then cover with a lid. Turn the heat to the lowest setting, so that the sardines warm through in the steam.
  4. Drain the pasta, reserving a few spoons of the cooking water, then add to the sardine mixture. Carefully toss together for 1–2 minutes until everything is piping hot. If the mixture seems dry, add a little of the pasta cooking water. Gently stir in the basil leaves, then serve straight away.

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Reviews (1)


Quality flavours, especially for time, effort and expense. I'll make this one again. - 23 Jul 2010

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