Sardine Tagliatelle with Spinach and Tomato Cream Sauce
Servings
2-4
Prep Time
30 minutes
Difficulty
Intermediate
Ingredients
- 1 can King Oscar Sardines in Extra Virgin Olive Oil - Cross Pack, oil reserved
- 8 oz. tagliatelle or pasta of choice, cooked to package instructions
- 3 cloves garlic, minced
- 12 oz. marinara sauce
- 1/4 cup heavy cream, or more to taste
- 4 oz. fresh spinach, rough chopped
- Salt, to personal taste
- black pepper, to personal taste
- 1/2 cup grated parmesan cheese, for serving
- Chopped basil, for serving
Tagliatelle tossed in a creamy tomato sauce with garlic, fresh spinach, and tender sardine chunks, finished with Parmesan and fresh basil.
Instructions
- Start cooking the pasta according to package instructions.
- Heat large saucepan on medium-high heat. Add oil from sardine can to the pan. Add garlic and sauté until softened and fragrant, about 30 seconds.
- Stir in the marinara sauce and heavy cream. Cook sauce for about 3 minutes or until bubbly. Reduce heat to low until pasta is ready to add to the pan.
- Once pasta is cooked, drain the pasta and add to the sauce.
- Gently stir the pasta into the sauce until coated then add the spinach.
- Fold in the sardines and break up the sardines to your personal preference. Keep the sardines in large chunks if you like bigger bites of sardine.
- Stir everything together until combined and spinach is wilted.
- Season with salt and pepper to personal taste. Serve with parmesan cheese and basil.
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