Pasta Sauce with Sardines
Recipe type: Camping
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
No need to take these ingredients too literally. Use what you have. If you prefer a tomato sauce, use sardines packed in tomato sauce and supplement with some tomato paste and maybe a few reconstituted, chopped sun dried tomatoes.
  • 8 oz. of dry pasta (spaghetti, capellini, or vermicelli)
  • 2 strips bacon
  • 1 4 oz. can of sardines in olive oil
  • 3 Tbsp. extra virgin olive oil
  • 2 cloves of garlic; peeled, smashed, and minced
  • 1 medium onion
  • ½ cup light to medium beer
  • ½ tsp. coarsely ground black pepper
  • ½ tsp. crushed red pepper flakes, or to taste
  • Dash of Tabasco sauce (optional), to taste
  • Additional olive oil, to taste
  • Juice from ½ fresh lemon
  • Grated parmesan cheese, to taste
  1. Boil pasta in ample salted water until it's cooked just short of where you like to eat it.
  2. Drain, reserving at least ½ cup of the pasta water. Set aside covered to retain heat.
  3. Heat large skillet over medium high heat. Fry bacon to crisp. Chop and set aside.
  4. Add the 3 Tbsp. olive oil to the skillet and bring up to temp.
  5. Sautee onions, then garlic.
  6. Deglaze skillet with beer and half reserved pasta water. Scrape all flavor bits off the bottom.
  7. Bring to simmer and reduce slightly.
  8. Break up sardines by hand into skillet. Be sure to include all the oil from the sardine tin. Add red pepper flakes, black pepper and Tabasco.
  9. Add additional reserved water as needed.
  10. Place pasta in skillet on top of sauce and toss.
  11. Add additional olive oil to taste and squeeze lemon over sauced pasta being careful to strain off the seeds.
  12. Sprinkle parmesan on top.
  13. Serve with crusty Italian garlic bread.
Recipe by 50 Campfires at