Strawbridge’s sardine puttanesca

plate 2 people
clock 20



• 4 Cornish sardines -chopped

• 50g Sundried tomato

• 1 Pepper, finely diced

• 1 tbsp Capers

• 2 tbsp Olives

• 100g Chopped tomatoes

• 2 tbsp Olive oil

• 2 Garlic cloves, finely sliced

• 1 Shallot, finely diced

• 1tbsp Oregano

• 1/2 Red chilli, deseeded and sliced

• 75ml White wine

• Pinch of Salt and pepper

• Pasta to serve



  1. Heat oil in a pan and add in garlic, shallot, pepper and capers. Sauté on a medium heat for 4-5 minutes.
  2. Then add in your chilli, oregano, sun-dried tomatoes and olives. Increase the heat, cooking for 2-3 minutes and then add your chopped sardines into the pan.
  3. Cook for a couple more minutes gently moving the content around the pan and then deglaze with a good splash of white wine. Follow immediately with chopped tomatoes. Bring back to the boil and allow to simmer for a few minutes before serving.
  4. Season your sardine pasta sauce to taste with salt and pepper and mix with cooked pasta and a drizzle of olive oil.
  5. Garnish with chopped parsley or fresh oregano.