Eggplant & Sardine Pappardelle

For more recipes and inspiration visit @sonasfoodjournal on Instagram

Serves 2


300g apx pappardelle

1/2 medium eggplant 🍆, diced into small pieces

4-5 garlic cloves 🧄, minced

1 handful of cherry tomatoes, whole or halved

Handful fresh baby spinach leaves 🍃

Small handful pecans or walnuts, halved and lightly toasted

1 can 125g, tinned sardines in olive oil

Small handful chopped fresh parsley (optional) 🌱

Olive oil

Chilli oil or flakes 🌶

Salt and pepper

Black salt to taste


  1. Cook the pappardelle as per the pack’s instructions.

  2. Whilst that’s cooking, in another pan, drizzle in some oil and sauté off the garlic and eggplant for about 4-5 mins on a medium heat. Season lightly at this stage.

  3. Add the sardines (together with the olive oil they’re in) and cook for 3-4 mins on a medium heat.

  4. Throw in the cherry tomatoes and spinach leaves. Toss the whole lot around to make sure it’s all well mixed together. Cover and cook for a few mins until the spinach leaves have wilted.

  5. Add the eggplant and sardine mixture to the drained pappardelle (or vice versa). You can add a small glug of olive oil if it seems dry. Adjust the seasoning to taste and mix through thoroughly over a medium heat for a minute.

  6. Divide between two pasta bowls, throw over the nuts, drizzle over some chilli oil/ flakes. Normally, I would have sprinkled over some parsley to serve, but I didn’t have any that day so I skipped this.

  7. I usually am slightly underhanded on the salt during cooking this as I like to sprinkle over some black salt at the end for some extra flavour. Enjoy!

Simple, yet satisfying 😘

For more recipes and inspiration visit @sonasfoodjournal on Instagram

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