Edible Offerings: Fresh Fettuccine with Sardines & Cherry Tomato Sauce

Sardines deserve more respect.

Edible Offerings is where I share the homemade goodies that bring me comfort, joy, and peace. Each recipe comes from a place of care, because I truly believe that when we feel nourished, we feel whole. These aren’t just recipes—they’re reflections of a full, fed spirit.

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If you’ve got a couple hours to yourself and you’re in the mood to create something soulful, and scratch-made, this dish is for you. It’s the kind of leisure meal that rewards you for taking your time, but far from fussy.

That said, I know life be lifing … and if you don’t have time to make and roll out fresh pasta the day of, don’t stress. You can make your pasta dough in advance. It refrigerates beautifully for up to 24 hours (just wrap it tightly), or you can freeze it for longer storage and thaw when you’re ready. Fresh pasta turns this simple pantry meal into something special, but even dried pasta can carry the flavors if needed.

I am a woman that enjoys bold, unexpected flavors: cherry tomatoes, garlic, sardines, and lemon. Layered and balanced, bright and savory. It’s delicious and elegant, and it comes together quickly once you’ve got the noodles ready.

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Homemade Pasta Dough (Stand Mixer Method)

Ingredients:

• 2½ cups double zero (00) flour (plus extra for dusting)

• 4 large eggs, at room temperature

• 1 teaspoon fine sea salt

Instructions:

1. Add the flour, eggs, and salt to the bowl of a stand mixer fitted with a dough hook.

2. Mix on low until a dough begins to form, then knead on medium-low for 8–10 minutes, until smooth and elastic.

3. If the dough is sticky, add 00 flour a pinch or teaspoon at a time, letting it fully knead in before adding more.

4. Shape into a ball, wrap in plastic wrap (or tent with a damp dish cloth), and rest on the counter for 30 minutes.

5. To store:

   • Refrigerate wrapped dough for up to 24 hours.

   • Or freeze tightly wrapped dough for later use (thaw fully before rolling).

6. Roll out rested dough using a pasta machine or rolling pin. Cut into your preferred shape (fettuccine was used for this dish), and dust both sides with flour to prevent sticking.

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Sardine and Cherry Tomato Sauce

Ingredients:

• A handful of cherry tomatoes, halved

• A small piece of red onion, finely chopped

• 3–4 garlic cloves, thinly sliced or minced

• 1 can sardines in olive oil

• A splash of extra olive oil

• Salt and black pepper, to taste

• Zest of 1 lemon

• Fresh basil, torn for garnish

• Optional (but highly recommended): A squeeze of fresh lemon juice

Instructions:

1. Bring a pot of generously salted water to a boil. Cook the pasta until al dente, then drain and set it aside until ready to toss with the sauce.

2. In a large skillet, warm a bit of oil from the sardine can plus a fresh drizzle of olive oil.

3. Sauté the cherry tomatoes, red onion, and garlic over medium heat until the garlic is golden and the tomatoes begin to soften and burst.

4. Add the sardines and gently break them up with a spatula. Let them warm through and meld with the aromatics.

5. Add your cooked pasta straight to the pan. Toss everything together, adding a splash of pasta water if needed to help the sauce cling to the noodles.

6. Season with salt and pepper. Finish with lemon zest, fresh basil, and an optional squeeze of lemon juice for brightness.