Paleo Pasta With Sardines, Anchovies, And Breadcrumbs
This paleo pasta with sardines, anchovies, and breadcrumbs is my favorite pasta ever! Even if you think you don’t like sardines and anchovies, you will love this recipe.
When I was in Lake Como, Italy, I had my favorite pasta dish ever. I took the recommendation of our waiter and ordered a dish that had sardines in it.
I don’t think had I ever had pasta with sardines before. And, honestly, I don’t think it sounded great at the time. But, the setting was beautiful, the night air fragrant, and the wine was flowing. I was all in.
To this day, I can say with certainty that I have never ever had food that good before and — until now — I haven’t had it since.
This paleo pasta with sardines, anchovies, and breadcrumbs is my take on that glorious pasta dish. I’ve made it paleo friendly, and I’ve used buckwheat ramen noodles. And it is delicious. This pasta dish is one I’ve been making on repeat when I’m home alone for dinner. It’s easy. It’s so healing, and it takes me back to Italia… oh my…
I’ve given this recipe to a few people and everyone who has made it loves it as much as I do. I make it when I’m solo for dinner, because I can’t pull out sardines and anchovies in front of my family, without them refusing to eat it. Their loss! The sardines and anchovies don’t taste fishy at all but they give this sauce a deliciously briny taste and when the breadcrumbs are added, the sauce becomes textured and thickened and mouth watering.
Sardines are great to build bone strength and to elevate your mood. Have I convinced you to try this recipe yet?
I don’t know about you, but foods that de-stress me and make me happy are high on my list! Make this recipe for paleo pasta with sardines, anchovies, and breadcrumbs and download my free ebook to learn about natural remedies to help reduce anxiety and stress.
Here are some of the great healing ingredients in this Paleo Pasta With Sardines, Anchovies, And Breadcrumbs recipe:
Sardines reduce inflammation, boost mood, help with weight loss, and build bone strength. They also can help keep you stay hydrated and cool and can help reduce a fever.
Anchovies can help lower cholesterol and are good for heart health. They are also good for brain health and can help keep your skin looking younger and healthier. They are rich in iron and help with circulation.
Buckwheat is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E. It also contains antioxidants that can help fight cancer and heart disease. Buckwheat is a seed, not a grain, so no inflammation here!
Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.
Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular. I used chickpea crumbs instead of traditional breadcrumbs in this recipe.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
I love to customize recipes for specific health concerns. Let me customize a pasta recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation… I’d love to create a soup recipe that addresses your specific needs!
- 2 cakes buckwheat ramen (or pasta of your choice)
- 3 Tbs extra-virgin olive oil
- 1 can sardines
- 1 small jar anchovies
- ½ bunch parsley, chopped
- dried hot red pepper flakes, to taste
- ¾ cup chickpea crumbs (or breadcrumbs of your choice)
- 1 28-oz can whole tomatoes
- 10 garlic cloves, peeled and smashed
- ¼ cup pitted kalamata olives
- sea salt and black pepper, to taste
- Cook the pasta al dente and drain.
- In a large skillet, heat the olive oil over medium heat.
- Chop up the sardines and anchovies and add them to the oil in the skillet.
- Add the parsley and red pepper flakes.
- Cook, stirring, 5 mins.
- Add the tomatoes, garlic, and olives.
- Break up the tomatoes with the back of a spoon, then lower the heat to low, and let simmer 15-20 mins. Season with salt and pepper.
- Pour the sauce over the pasta and enjoy!
Just made this recipe tonight and it was amazing! Not too salty (I admit, I had my doubts about the anchovies) or garlicy — an amazing mixture of flavors! I omitted the chickpea breadcrumbs and made ren lentil pasta, but it was still great! This will definitely be placed in our recipe rotation! Thanks a lot for sharing :).
Aida, I am so happy you love this dish as much as I do! It is what I cook for myself when I’m dining alone because my family thinks they won’t like it!