Name: Sardine Pasta with Lemon and Garlic Crumbs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 6 ounces spaghetti or linguine; 1 tin sardines packed in 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); Salt and freshly ground black pepper, to taste; 2 cloves garlic, minced; 3/4 cup fresh breadcrumbs or panko; 2 tablespoons extra-virgin olive oil; Lemon wedges, for serving

Jump to Recipe

Introduction

This Sardine Pasta with Lemon and Garlic Crumbs is a quick and flavorful meal that combines the rich taste of sardines with the bright freshness of lemon and crispy garlic breadcrumbs. Perfect for a simple weeknight dinner that feels a bit special.

The image shows a black skillet filled with spaghetti pasta mixed with a crumbly light beige topping that looks like breadcrumbs or tofu, scattered evenly on top and throughout the pasta. Small green herb pieces are sprinkled across the dish, adding a touch of color and freshness. The skillet sits on a white marbled surface with a wedge of lemon and sprigs of green parsley to the right. In the top left corner, there is a clear glass with a light yellow drink, possibly white wine, and in the top right, a metal container is partially visible. A small wooden scoop with more of the crumbly topping is near the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Put a pot of salted water on to boil for the pasta.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: Add the toasted breadcrumbs, toss again, and plate individual servings. Garnish with lemon wedges and a sprinkling of black pepper if desired.

Tips & Variations

Use panko breadcrumbs for extra crunch in the garlic crumbs.
Try adding a splash of white wine when sautéing the onions for added depth of flavor.
Omit capers if you prefer a milder taste or swap with chopped olives for a briny twist.
For a spicier kick, increase the crushed red pepper or add a pinch of chili flakes.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to keep it moist. The garlic crumbs are best added fresh to retain their crunch.

How to Serve

A white bowl filled with a mixed dish showing about three layers: at the bottom, light yellow spaghetti strands, in the middle, small pieces of cauliflower with a soft, beige color and a few green capers scattered throughout, and on top, sprinkled chopped green herbs and thin almond slices. One thin lemon slice leans on the side of the bowl. A black fork holds some spaghetti with cauliflower. The bowl rests on a white marbled surface with a green parsley stem near the bottom right and a glass of light-colored white wine blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh sardines instead of canned?

Yes, but fresh sardines require cleaning and cooking before adding to the pasta. Canned sardines offer convenience and a well-seasoned flavor that works perfectly in this dish.

What can I substitute for fresh breadcrumbs?

If you don’t have fresh breadcrumbs, panko or even crushed crackers can be used as a crunchy alternative for the garlic crumbs.