I went ahead and made some fresh herb speckled linguini for this dish, but if you aren't a fan of making your own noodles then don't worry, just cook your favorite linguini al dente and set aside or simply make the noodles up at any point during this recipe.

Time to caramelize onions! In an olive oil and butter combo, slowly cook down the onion for at least 15 minutes ( in a rush? just cook until soft).

Add in minced garlic and chopped anchovies continue to cook on low. I happen to like the flavor that anchovies add, if you hate them, don't use any!

Meanwhile in a small pot combine the white wine, white wine vinegar, shallot and tarragon and cook down until about 1 Tbs remains. Add this to the onions and garlic. The reason I made a quick white wine reduction for this dish is because I had just a little bit of wine left that from another dish and a shallot hanging around. You could skip this step completely and still have a fantastic dish.

Add however many diced tomatoes as you want. I drain and rinse my canned tomatoes and recommend doing the same if you don't need the juice. As I have mentioned before, I like to control the type of salt I eat and would rather resalt the tomatoes with unrefined sea salt.

Add in the sardines, skin/bones and all and mix well breaking the sardines up. You can rinse the sardines as well. If your sardines are packaged in extra virgin olive oil or tomato sauce, feel free to add a little to the pan as well for extra flavor.

Season with red pepper flakes and favorite herbs and grated cheese. Serve either over the pasta or mix it all together.