• Easy
  • 4


1. Drain the sardines and set aside the oil from the can Remove the central bone and put the sardines in a bowl. Smash them with a fork.

2. Sprinkle over the Espelette chilli powder and drizzle with lime juice. Mix and set aside.

3. In a frying pan, brown the diced courgette and pine nuts with the olive oil. Stir constantly to prevent them from burning.

4. Put the tagliatelle in a large saucepan of boiling water. Add salt and leave to cook until al dente, for around 10 minutes.

5. Drain the pasta, saving 2 tablespoons of the cooking water, then place the pasta in a large frying pan. Pour over the cooking water and the sardine oil.

6. Add the browned courgettes and pine nuts then leave to cook for 2-3 minutes.

7. Add the breadcrumbs and sardines to the pan and gently mix. Season with salt and pepper and sprinkle with Espelette chilli powder.

8. Serve immediately.


  • 1 tsp of Espelette chilli powder
  • Juice from 2 limes
  • 150g courgettes
  • 2 tbsp of pine nuts
  • 2 tsp of olive oil
  • 350g tagliatelle
  • 1 tbsp of breadcrumbs
  • Salt, pepper

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