The goal here is to, yes, teach you how to make the most popular Sicilian pasta con le sarde dish, but also to introduce you to sardines. Sardines are very overlooked because people have no idea what they are and assume they’re going to be fishy and gross. Or people confuse them with anchovies which are VERY different.  Like anything, there are options when it comes to sardines – fresh from the fish market or cooked and packed in water or olive oil, with skin or skinless, with bones or boneless, plain or smoked. They do not contain mercury, are loaded with anti-inflammatory Omega-3 fats and they are very inexpensive. I prefer the boneless, skinless ones packed in oil. If you prefer, you can swap in jarred tuna or canned salmon for the sardines in this recipe. Or vice versa – swap sardines in for canned tuna!
This is NOT a pasta dish that is typically served with cheese. But I’m not in charge of what you eat, so you do you. If you want to cut the quantity of pasta in half and swap in zucchini noodles, I approve!

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