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Our version of pasta with sardines (pasta con le sarde) is a pantry-friendly take on the Sicilian classic. It’s made with easy-to-find ingredients and comes together quickly, delivering a satisfying dish with minimal fuss. Canned sardines in olive oil lend the dish its signature flavor, toasted garlic breadcrumbs add crunchy texture, and lemon zest adds a citrusy freshness to every bite. If you love Italian food, sardine pasta should definitely have a spot in your weeknight dinner lineup.
★★★★★
“Absolutely loved this recipe! Saving it to my family’s favorites. My picky eight year old is a fan of sardines, but I was hesitant to try a new recipe than our usual. She exclaimed that she loved it as she cleared her dish! So grateful to add a new recipe to our repertoire.“
Paola
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
PASTA: Spaghetti and linguine are top choices for this dish. Angel hair tends to be too delicate, and while short pasta works, we find that the garlic-toasted breadcrumbs blend more evenly with longer noodles.
SARDINES: We generally buy boneless, skinless sardines packed in extra-virgin olive oil (Wild Planet brand). They have a mild, clean flavor similar to albacore tuna. Don’t worry if you can’t find boneless sardines, though. Sardine bones are soft and edible, and it’s doubtful you’d even notice them in this dish.
BREADCRUMBS: Fresh breadcrumbs are best for this dish because they absorb the flavors of the other ingredients so well, but panko crumbs can be substituted in a pinch.
CAPERS (optional): Capers have a briny quality that complements the sardines and lemon well, but if you don’t care for them, feel free to omit them.
CRUSHED RED PEPPER (optional): If you like a little heat, a pinch of crushed red pepper flakes or a dab of Calabrian chili sauce is a nice touch in sardine pasta. It’s optional, though, so skip it if spicy’s not your thing.
Prep Overview
How to Make Sardine Pasta (Pasta con le Sarde)
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by putting some water on to boil for the pasta. Drain the oil from the sardines into a skillet and set the fish aside. Sauté the garlic in the oil, then add the breadcrumbs and cook until golden and crisp. Set the breadcrumbs aside, then use the same pan to sauté the onion until soft and lightly caramelized.
Add the sardines to the onion and break them up. Stir in the lemon zest and parsley, and, if desired, a few capers and a pinch of red pepper. Then take the pan off the heat.
Cook and drain the pasta, saving a bit of the cooking water, and toss it with the sardine mixture. Add pasta water as needed to bring the ingredients together. Finish with the breadcrumbs, give it all a good toss, and serve with lemon wedges and cracked black pepper.
More Seafood and Pasta Recipes
If you’re a fan of seafood pasta, there’s lots to explore beyond sardines. Our easy Scallops and Pasta with White Wine Butter is a weeknight-friendly dish that elegant enough for date night. Calamari Pasta with Marinara shows you how to cook squid like a pro and serve it with a delicious, from-scratch tomato sauce. If spice is more your thing, Shrimp fra Diavolo brings the heat without the hassle. And for another special occasion worthy option, Linguine with Crab pairs sweet, delicate crabmeat with ripe tomatoes and buttery pasta.
Sardine Pasta With Lemon & Garlic Crumbs
Ingredients
- 6 ounces spaghetti or linguine
- 1 tin sardines packed in extra-virgin olive oil
- 2 cloves garlic, minced
- 3/4 cup fresh breadcrumbs , or panko
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped sweet onion
- Zest of 1/2 lemon
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers, drained (optional)
- 1/4 teaspoon crushed red pepper, (optional)
- Lemon wedges for serving
Instructions
- Put a pot of salted water on to boil for the pasta.
- Drain the olive oil from the sardines into a frying pan and set the fish aside. Heat the pan over medium heat, add the garlic, and sauté until fragrant, about 1 minute.
- Add the breadcrumbs, season lightly with salt and pepper and continue cooking, stirring often, until the crumbs are lightly toasted and crisp, 2 to 4 minutes. Transfer them to a plate and set aside.
- Return the pan to the stove and add the 2 tablespoons of olive oil. Add the chopped onion, season lightly with salt and pepper, and sauté until soft and golden brown, 5 to 7 minutes.
- Add the sardines, break them apart gently, and cook just long enough to heat them through, about 2 minutes. Stir in the lemon zest, parsley, capers, and crushed red pepper. Remove from the heat and cover to keep warm.
- Cook the pasta according to package directions, reserving 1/2 cup of the cooking liquid. Drain the pasta and add it to the sardine mixture.
- Toss all the ingredients together, adding the pasta water, one or two tablespoons at a time, as needed to help coat the pasta and distribute the sardines and sautéed onion.
- Add the toasted breadcrumbs, toss again, and plate individual servings. Garnish with lemon wedges and a sprinkling of black pepper if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent! Very tasty and easy to prepare. I might try adding a little more chilli flakes next time. Not much mind you, just a little.
Hi Nigel,
We’re happy to hear you liked the pasta overall, and adding a little extra kick can never hurt. Thanks for taking the time to share your thoughts.