Sardine Mushroom Tomato Pasta Sauce

Some people think it’s essential to make their pasta sauce from scratch.  I have neither the time nor the inclination (some jarred sauces are really good!).  I do think it’s worthwhile, however, to gussy up the store-bought stuff.  The time commitment is far less than starting from scratch, and you can elevate the flavor and health benefits of your preferred jar very easily.

The mushrooms add a great flavor and buttery texture.  Sardines are one of the most concentrated sources of the heart-healthy omega-3 fatty acids EPA and DHA.  These fantastic fishes also a good source of calcium and B-12.  I find them to be a little scary straight from the can, this sauce is much less threatening.

Servings: 4; Prep Time: <5 minutes; Cook Time: 20-25

  • 2 tsp olive oil
  • 3 Tbsp butter
  • (2) pints sliced, white mushrooms
  • pinch salt
  • (2) 3.75 ounce cans water-packed sardines, drained
  • 2 cups of your favorite tomato sauce
  1. Melt 1 tsp oil and 1 Tbsp butter in a large sauté pan over medium-high heat.
  2. Add mushrooms and salt to pan.  Cook mushrooms, stirring regularly, for 10-15 minutes or until caramelized.  Mushrooms should be reduced in size by about half and have developed a deeper brown color and amazing scent.
  3. Remove mushrooms from pan and reduce heat to medium.
  4. Melt remaining 1 tsp of oil and 2 Tbsp of butter (in the same pan you used for the mushrooms).
  5. Add sardines to pan and cook 3 minutes.  Use the edge of a wooden spoon or spatula to break up the sardines into a paste.
  6. Reduce heat to low and return mushrooms to pan.  Add tomato sauce, stirring carefully to combine.  Cook another 2-4 minutes until the sauce has been fully heated through.
  7. Serve on top of pasta.

2 thoughts on “Sardine Mushroom Tomato Pasta Sauce

  1. Pingback: STT; Tuesday Afternoon – Wednesday Afternoon | Eating Chalk

  2. I devised this recipe in my head since I’ve been told that sardines and mushrooms are both good ways to get a lot of get nutrients. So good to see that I am on the right track. Though I will probably end spinach to the mix as well. I feel like it would be good over pellizzoni or bucatini.

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