Our version of Sicilian sardine pasta is a savory, satisfying dish featuring garlicky breadcrumbs, sautéed onions, lemon zest, capers, and parsley.
A serving of sardine pasta with toasted garlic breadcrumbs in a white bowl with a black ford and a lemon wedge, fresh parsley, and a glass of white wine on the side.

If you’re a fan of Italian food (and who isn’t), we urge you to give this dish a try – even if you think you might not like sardines. Like most Italian pasta dishes, it has a simple, yet fabulous combination of flavors and makes a great go-to meal when you want something that’s both satisfying and easy to make.

Notes From the MGC Kitchen

Sicilian pasta with sardines (pasta con le sarde) is a peasant-style dish that varies slightly from region to region. The authentic Italian recipes all share fundamental ingredients that include pasta, fresh sardines, extra-virgin olive oil, onions, and breadcrumbs. The regional versions include varied combinations of wild fennel, saffron, pine nuts, raisins, and chestnuts.

Our version is geared to American kitchens, and because fresh sardines aren’t as easy to find here as they are in Italy, our sardine pasta is made with canned sardines packed in olive oil. Our toasted garlic breadcrumbs are another delicious variation, and along with sautéed onion, fresh parsley, lemon zest, capers, and a pinch of crushed red pepper, create what we think is a fantastic dish. It’s a family favorite of ours. We hope you give it a try.

Labeled ingredients for sardine pasta including an open tin of sardines, spaghetti, breadcrumbs, capers, lemon zest, garlic, olive oil, parsley, onion, and crushed red pepper.

Key Ingredients and Substitutions

This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.

  • PASTA: Our favorite pasta for this dish is either spaghetti or linguine. Angel hair is a bit too delicate, and while you can use shorter cuts of pasta if desired, we feel that the breadcrumb mixture clings to longer noodles much better.
  • SARDINES: We recommend using sardines packed in extra-virgin olive oil. When you choose good quality sardines, they have a clean, subtle fish flavor much like albacore tuna (see shopping tips below).
  • FRESH BREADCRUMBS: Fresh, homemade breadcrumbs are best for this dish because they absorb the flavors of the other ingredients so well. Panko crumbs can be substituted in a pinch.
  • SWEET ONION: Sweet onion, chopped and sautéed in extra-virgin olive oil until lightly caramelized adds an overall sweetness to the dish that provides a nice balance for the other ingredients.
  • CAPERS: While not essential, we think capers add a deliciously briny quality that complements both the sardines and the lemon beautifully, but no worries if you’re not a fan, just leave them out.
  • LEMON ZEST: The vibrant flavor of freshly grated lemon zest is the perfect balance for the sweetness of the sautéed onion.
  • PARSLEY: A handful of fresh parsley added toward the end of cooking always adds a bright note that can’t be duplicated with dried herbs.
  • CRUSHED RED PEPPER FLAKES: We happen to like a little bit of kick in this dish, and a pinch of crushed red pepper flakes or Calabrian chili sauce adds just the right amount. It’s an optional ingredient though, so feel free to omit it if you like.

Shopping for Sardines

Wild Planet boneless, skinless sardines packed in extra-virgin olive oil is the brand we use most often for our pasta with sardines. We like them because they’re sustainably fished, come packed in a BPA-free tin, are non-GMO certified, and are readily available in many grocery stores. Since we make this dish often, we buy them in a twelve-pack on Amazon and keep them on hand for a quick and easy “pantry” dinner.

Other brands we’ve tried and liked are Crown Prince, King Oscar, and Mina.

How to Make Sardine Pasta

This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.

MAKE THE GARLIC BREADCRUMBS: 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 oil over medium heat, add the garlic, and sauté until fragrant. Add the breadcrumbs, season lightly with salt and pepper, and continue cooking, stirring often, until the crumbs are lightly toasted and crisp. Transfer them to a plate and set aside.

A preparation photo of toasted garlic breadcrumbs in a cast iron pan, illustrating the optimal golden brown color for the finished dish.

SAUTÉ THE ONION: Return the pan to the stove and add the olive oil. Add the onion, season lightly with salt and pepper, and sauté until soft and golden brown.

ADD THE SARDINES: Add the sardines, break them apart gently, and cook just long enough to heat them through. Stir in the lemon zest, parsley, capers, and crushed red pepper. Remove from the heat and cover to keep warm.

A preparation photo of onion and garlic sautéed in olive oil with sardines, parsley, and lemon zest, showing what the mixture should look like prior to combining it with pasta.

COOK THE PASTA: Cook the pasta according to package directions, reserving some of the cooking liquid. Drain the pasta and add it to the sardine mixture.

FINISH THE DISH: 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 garlic breadcrumbs, toss again, then plate individual servings. Garnish with lemon wedges and a sprinkling of black pepper if desired.

Recipe Variation: Anchovy Pasta

Anchovies are rich in umami – that coveted fifth taste that makes a wide variety of savory foods so appealing, so even if you’re not a fan of them on pizza or salads, we’d be willing to bet you’d find the subtle, rich flavor they lend to this recipe variation (also of Sicilian origin) to be absolutely delicious. Here’s how to make it:

  • Omit the sardines from the ingredient list and replace them with 6 anchovy fillets, lightly rinsed (to remove some of the saltiness) and chopped.
  • Follow the recipe instructions for making the garlic breadcrumbs, increasing the quantity of garlic to 4 cloves and replacing the olive oil from the sardines with 2 added tablespoons of extra-virgin olive oil.
  • Follow the recipe instructions for sautéeing the onions (step #5). Once they’re lightly caramelized, add the anchovies and continue cooking, stirring often, until they break down and blend with the onions.
  • Continue with the recipe instructions from step #7.
A cast iron pan filled with sardine pasta with a lemon wedge, sprig of parsley, unopened tin of sardines, glass of white wine, and wooden measuring cup of fresh breadcrumbs surrounding it.

Frequently Asked Questions About Sardines

Here are the answers to questions people often ask about sardines:

What are sardines?

Sardines are small saltwater fish belonging to the herring family. They’re harvested from both the Atlantic and Pacific Oceans, as well as the Mediterranean Sea, where they were once far more plentiful than they are now.

Are canned sardines fishy-tasting?

Tinned/canned sardines have a mild flavor similar to canned tuna but are much more tender and not as dry.

Should you rinse canned sardines?

It’s unnecessary to rinse sardines packed in olive oil. Sardines packed in water should be drained, but they don’t need to be rinsed either.

Can you eat the bones in sardines?

Sardines have soft, edible bones, and can be eaten whole, right from the can. Overall, they’re nutritious fish, and the bones actually boost their nutrient value with extra calcium.

Discover More Seafood Pasta Recipes

Here are a few more easy-to-make seafood pasta dishes you might like.

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A cast iron pan filled with sardine pasta with a lemon wedge, sprig of parsley, unopened tin of sardines, glass of white wine, and wooden measuring cup of fresh breadcrumbs surrounding it.
4.28 from 47 votes

Sardine Pasta with Garlic Breadcrumbs

Our version of Sicilian sardine pasta is a savory, satisfying dish featuring garlicky breadcrumbs, sautéed onions, lemon zest, capers, and parsley.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2 servings

Ingredients

  • 6 ounces spaghetti or linguine
  • 1 tin sardines packed in extra-virgin olive oil, (see notes)
  • 2 cloves garlic, minced
  • 3/4 cup fresh breadcrumbs, (see notes)
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 medium-sized sweet onion, chopped (3/4 to 1 cup)
  • 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
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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 garlic breadcrumbs, toss again, and plate individual servings. Garnish with lemon wedges and a sprinkling of black pepper if desired.

Notes

ABOUT THE SARDINES: Most of the brands of sardines in the supermarket come in tins that weigh between 3.75 and 4.5 ounces. Wild Planet is the brand we use most often and their tins are 4.4 ounces. We recommend buying the boneless, skinless version packed in olive oil, but we’ve used the lightly smoked version in olive oil as well.
ABOUT THE BREADCRUMBS: You can use your food processor to make fresh breadcrumbs from Italian bread or French bread for this recipe. Visit our post on how to make fresh breadcrumbs for instructions. Note: You can substitute panko crumbs for the fresh breadcrumbs in a pinch.
RECIPE VARIATION: ANCHOVY PASTA
Anchovies are rich in umami – that coveted fifth taste that makes a wide variety of savory foods so appealing, so even if you’re not a fan of them on pizza or salads, we’d be willing to bet you’d find the subtle, rich flavor they lend to this recipe variation (also Sicilian) to be absolutely delicious. Here’s how to make it:
  • Omit the sardines from the ingredient list and replace them with 6 anchovy fillets, lightly rinsed (to remove some of the saltiness) and chopped.
  • Follow the recipe instructions for making the garlic breadcrumbs, increasing the quantity of garlic to 4 cloves and replacing the olive oil from the sardines with 2 added tablespoons of extra-virgin olive oil.
  • Follow the recipe instructions for sautéeing the onions (step #5). Once they’re lightly caramelized, add the anchovies and continue cooking, stirring often, until they break down and blend with the onions.
  • Continue with the recipe instructions from step #7.

Nutrition

Calories: 685kcal, Carbohydrates: 87g, Protein: 30g, Fat: 24g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Cholesterol: 86mg, Sodium: 1169mg, Fiber: 5g, Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

4.28 from 47 votes (42 ratings without comment)

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18 Comments

    1. Hi Jenny,
      I’m glad you liked the dish. Thanks for sharing the tip about the sardines with chili – adding a little heat is a nice touch.

  1. Great recipe. I make it weekly, and have been adding a small handful of fresh herbs from my garden, and not just parsley. I’ve also been using Trader Joe’s grilled sardines in a tin.5 stars

    1. Hi Scott,
      Thanks for your kind comment. In my opinion, you can never have too many fresh herbs. Also, I had no idea Trader Joe’s had grilled sardines, but now that I do, I’ll be sure to try them. I appreciate the info.

  2. Hi,
    I made this recipe because I happened to have all the ingredients. After adding the breadcrumbs the pasta was very dry, even after adding the pasta water. Did anyone else experience this?

    1. Hi Dorene,
      Although this is not a particularly saucy pasta recipe to begin with, if the sardines themselves are slightly less fatty than average it can make a difference. Like any natural food, they do vary slightly batch to batch, so should you want to try the dish again, add a tablespoon of olive oil or butter in addition to the oil from the sardines when you toast the crumbs. That should help.

    1. Hi Marlene,
      I’m glad to hear you and your husband enjoy the sardine pasta and appreciate you taking the time to let us know. We love it for an easy dinner and the bonus is that sardines are good for you too. It’s a win-win!

  3. 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.

    xx5 stars

    1. Hi Paola,

      I’m so glad you and your daughter enjoyed our version of this recipe. Thanks for taking the time to let us know.

  4. This was delicious!!! I cannot digest dairy, but the toasted breadcrumbs, using the olive oil…
    It tasted like Parmesan cheese! Will definitely make this again.
    I didn’t have capers, next time!5 stars

  5. Made this for Father’s Day…just the 2 of us. I only had a small tin of smoked sardines,3oz. I think from Trader Joe’s, so upped the bread crumbs. Everything else as per recipe. We loved it. Had some of the sardine/breadcrumb mixture left and will stuff it into some small sweet peppers to see if it will make a nice appetizer. What do you think?

    1. Hi Bev,
      I’m glad to hear you liked the pasta. I wasn’t sure what to expect the first time I made it, but now it’s one of our favorites. I think the sardine and crumb mix stuffed into those mini sweet peppers would be delicious. Nice idea – thank you so much for sharing it.

    1. Hi Rhonda,
      I’m glad you enjoyed the pasta recipe. I agree about the capers. They add a little contrasting flavor that I happen to enjoy.

  6. This is a perfect pantry dish. Requires a few ingredients many have on hand – I didn’t have onion, so I substituted with a large shallot. Recommend you have the ingredients ready –  mise en place -because this comes together very quickly. 5 stars