Asparagus and Sardine Pasta

Did you luck out with a case of asparagus last week? I was lucky enough to share a case with a friend. I’ve got Asparagus coming out my ears…Here is one way that I used some this week.

I started out following Gordon Ramsay’s recipe for a rustic pasta sauce that included anchovies. Well, I didn’t have any anchovies, but I did have sardines. Earlier in the day, I had canned a bunch of asparagus, and had some inch long pieces that didn’t quite fit in my jars. So, I decided to take Gordon’s basic recipe and modify it for what I had on hand in my kitchen.

Asparagus and Sardine Pasta

Prep Time:

Cook Time:

Asparagus and Sardine Pasta


  • 1 pound gluten free penne (I get mine from Costo)
  • Olive Oil
  • 3 cloves of garlic, diced
  • 1-2 tsp crushed red pepper flakes
  • 1 tin of sardines (4 oz)
  • 8 oz of rough chopped black olives (make sure no pits make it in)
  • 10 oz of grape tomatoes (cut in half)
  • 3/4 cup of inch long asparagus pieces (or much as you'd like really)
  • 3 Tbs of capers (rinsed)
  • Fresh basil (for garnish)
  • Parmesan cheese


  1. While the pasta is cooking (follow the directions on the pasta) heat a large high sided frying pan with olive oil (enough to thinly coat the bottom
  2. Add in the garlic, crushed red peppers, and sardines. Cook for a couple minutes, stirring frequently until the garlic is aromatic, and the sardines begin to melt away.
  3. Add in the olives, capers, asparagus, and tomatoes.
  4. Cook for about 5 minutes, until the tomatoes soften and burst.
  5. Toss the pasta (drained) into the sauce. You might need to add a bit more olive oil to help coat the pasta here.
  6. Garnish with the fresh basil and Parmesan cheese.

This was a huge hit with the adults in the family. The kids had no issues with the sardines…but they totally hated the asparagus, olive,  and tomato chunks.


  1. Josephine Kavanagh

    Just made this – absolutely delish! Looks fab too. No capers so substituted with chopped cornichons. Excellent pantry recipe!!

  2. Very good- presentation and taste

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