Some nights, I just stare into my pantry hoping it has better ideas for dinner than I do. This tinned fish pasta is superb solution for throwing something yummy together after a long day in a pinch.

If you’re short on time but still want something filling, balanced, and packed with flavor, this recipe checks every box.

And yes, “tinned fish” is a fancy way to say can of sardines and I am a FAN! They melt right into the sauce, adding a rich, savory flavor without overpowering the dish. If you’re a littel doubtful, give it a try! This recipe might just turn you into a tinned fish fan too.

Ingredients

• Linguine pasta
• 1-2 cups cherry tomatoes, halved
• 1 can sardines (I used spanish olive oil flavored)
• 1/4 cup olive oil
• 1-2 cups spinach (fresh or frozen)
• Red pepper flakes, to taste
• Salt and black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the linguine.
2. While the pasta cooks, heat the olive oil in a large sauté pan over medium heat. Add the cherry tomatoes and cook until they begin to blister and soften, about 5-7 minutes.
3. Season with salt, black pepper, and a pinch of red pepper flakes.
4. Add the sardines to the pan, gently breaking them apart with a spoon.
5. If you’re using frozen spinach, microwave it first according to the package directions, drain off any excess water, then stir it into the tomato mixture so it can soak up all that flavor. If you’re using fresh spinach, wait until the end and toss it in with the hot pasta so it just wilts.
6. Before draining the pasta, reserve a couple tablespoons of the starchy pasta water. Drain the linguine and add it directly to the pan with the tomatoes, sardines, and spinach.
7. Pour in the reserved pasta water and toss everything together until the pasta is evenly coated and the sauce comes together.

Serve immediately with an extra drizzle of olive oil and more red pepper flakes if you like a little heat.

Happy cooking!