Sardine & tomato pasta
A Italian dinner for the galley that fine in moderate seas, about 30 min hands-on.
- Dinner
- Italian
- ⏱ 30 min
- 🌊 Sea tolerance 3/5
- 🌶 Mild (on the side)
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Dried pasta (durum wheat)400 g (100 g)
- Canned sardines240 g (60 g)
- Canned chopped tomatoes400 g (100 g)
- Garlic (bulb)12 g (3 g)
- Chili flakes1.2 g (0.3 g)
- Parsley12 g (3 g)
- Extra-virgin olive oil32 g (8 g)
- Lemon20 g (5 g)
Method
- Cook the pasta 10 minutes.
- Fry garlic and chili in the oil 1 minute; add tomatoes, 8 minutes.
- Flake in the sardines to warm through; toss with pasta, lemon and parsley.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Fish, Gluten — always check the labels of what you buy.
Per serving
- kcal
- 590
- protein
- 29 g
- fat
- 17 g
- carbs
- 80 g
- sugar
- 5 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes