Simple Sardine & Tomato Tagliatelle | Rangemaster
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Gill Bland

Simple Sardine and Tomato Tagliatelle

Posted by Gill Bland Monday, 13th July 2015

Whether you’re going on holiday or not, the fresh flavours and easy method of this recipe should bring you a little taste of the mediterranean. I suggest finding a nice red wine to drink with it and perhaps burning a citronella candle as you eat it - just for that authentic holiday experience!



Simple Sardine and Tomato Tagliatelle

Serves 2

  • 2 nests of tagliatelle (fresh or dried - as you prefer)
  • 4 fresh sardine fillets
  • Handful of fresh basil leaves, ripped up
  • 6 large tomatoes on the vine
  • 2 cloves of garlic
  • small bunch of fresh thyme
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp pine nuts
  • 1 jar of pesto
  • Parmesan shavings (optional)


  1. Preheat oven to 160c (140c for fan).

  2. Slice the tomatoes in half and place cut side up on a baking tray.

  3. Finely slice the garlic, strip the leaves off the thyme and sprinkle over the tomatoes.

  4. Drizzle with the olive oil and balsamic vinegar.

  5. Grind a little salt and pepper over them and put in the oven to roast for 1 hour.

  6. Once the tomatoes are done, take them out and squash them down a bit with a fork.

  7. Heat up the griddle on your stove top (or use a frying pan).

  8. Bring a pan of water to a light simmer for the pasta. Pop the pasta in the water to cook as per the instructions.

  9. If the pesto jar has oil sitting on the top, use that to brush the sardine fillets  on both sides. If not, take a teaspoon of pesto and mix with a little olive oil to loosen it until you can brush it on.

  10. Griddle two sardine fillets on each side - usually only for 1 minute as they are very thin, but it’ll depend on your fish.

  11. Sprinkle the pine nuts on the same hot surface so that they toast as you cook the sardines.
  12. Drain the pasta, stir through the mushed tomatoes, basil leaves and a little pesto (or just good olive oil if you prefer).

  13. Pile on a plate and place the sardine fillets on top.

  14. Sprinkle the pine nuts over and parmesan if desired.

Kick back and watch the sun go down.



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