Bucatini with sardines and olives

Bucatini with sardines and olives is vaguely puttanesca-ish, but somehow even more simple.

Bucatini with sardines and olives
Yield: 2

Bucatini with sardines and olives

You can make this dish in the time it takes to cook pasta, it uses all pantry ingredients, and it goes incredibly well with light red wine.


  • 250 grams bucatini
  • 2 tbsp olive oil
  • 2 garlic cloves, sliced
  • 2 cans sardines in oil
  • ½ cup halved olives
  • 2 tbsp butter
  • Salt and pepper, to taste
  • Chili flakes


    1. Cook bucatini according to package directions. While the bucatini cooks, prepare the sauce.
    2. In a large skillet, heat the olive oil until shimmering, then add sliced garlic and cook until it just begins to brown. Add sardines and olives. Remove from heat.
    3. When bucatini is cooked, reserve ½ cup of pasta water. Over high heat, toss the pasta into the sardine mixture and add butter and ¼ cup reserved pasta water. Cook, tossing the pasta in the sauce until water is almost all absorbed. Season to taste with salt and pepper and top with lots of chili flakes.


Sardines and garlic

Fresh bucatini

Toss the bucatini with the sardines and garlic

Cook the garlic

 This is the ideal dish for any busy Wednesday night.

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