Easy ideas for when you’re not sure what to make

Olive oil sardine’s spaghetti and special pesto

Olive oil sardine’s spaghetti and special pesto

Ingredients for 2 people:

  • 160 g of spaghetti
  • 4 sardines in olive oil (1 tin approx.)
  • 4 small cucumbers
  • 50 g of fresh basil
  • 5 g pecorino cheese
  • 15 g parmesan cheese
  • 1 clove of garlic
  • 4 tablespoons extra virgin olive oil
  • cuttlefish bread (see recipe below)
  • salt and pepper
  • fresh basil leaves for decoration


Cuttlefish Bread: 100 g soft wheat flour, 1/2 teaspoon cuttlefish natural ink, 2 g brewer's yeast, 1 g fine salt and water to taste. In a bowl put the flour, make a hole in the middle and insert the yeast, the cuttlefish natural ink dissolved in a bit of water and salt. Start mixing until it is smooth. Wrap it tightly and rest for 1 hour. Give the bread a conical shape and place in a preheated oven at 200 ° for half an hour. Cut into slices and put back in the oven to toast at 150 ° for 10 minutes. Remove from oven to cool down.

Pesto: Wash, dry and cut the cucumber in julienne. Fry in a pan with 1 tbsp olive oil and garlic for 4 minutes. Wash and dry the basil. Dip in boiling water for 1 second, drain and dip in a bowl of ice water. Drain, mix with cheese and half of pesto. Add the necessary olive oil to get a creamy mixture.

Use 2 sardines in olive oil in small pieces and add them to the remaining cucumber. Add a pinch of salt to taste.

Boil the spaghetti in plenty of salt water for 10 minutes, drain and add to the container with the cucumber, the sardines, the cucumber cream with basil and ground pepper. Fry everything for 1 minute.

Serve the spaghetti with the sardines in olive oil, the cucumber pesto and the basil, finishing the dish with the squid leaves, sardines and basil. Serve straight away and most of all enjoy.