Ingredients:

  • 2 tins (240g) sardines, preferably in olive oil
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 small shallot, finely minced
  • 1/2 tsp red pepper flakes
  • 2 tbsp tomato paste
  • 1/2 cup tomato purée (passata)
  • 1 tsp smoked paprika
  • 1 tbsp capers, drained
  • 2 tbsp fresh parsley, coarsely chopped

Instructions:

  1. Heat the extra virgin olive oil in a 10-inch skillet over medium heat. Add the sliced garlic and minced shallots, sautéing for 2–3 minutes until the garlic is a pale golden color and shallots are translucent.
  2. Clear a space in the center of the skillet and add the tomato paste. Fry the paste for 60 seconds until it deepens to a brick-red color. Stir in the smoked paprika and red pepper flakes, allowing them to bloom for 30 seconds.
  3. Pour in the tomato purée and add the capers. Stir to combine with the aromatics and simmer for 2 minutes to thicken slightly. Gently fold in the sardines and their canning oil (if using) and heat through for another 2 minutes. Garnish with fresh parsley before serving.