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

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.

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