Sardine Pasta with Lemon and Garlic Crumbs Recipe
This Sardine Pasta with Lemon and Garlic Crumbs is a flavorful and comforting dish combining tender spaghetti with savory sardines, aromatic garlic breadcrumbs, and a bright burst of lemon. The recipe features sautéed sweet onions, fresh parsley, and optional capers and crushed red pepper for an extra depth of flavor. Perfect for a quick and satisfying meal, this pasta balances rich seafood taste with a zesty and crunchy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mediterranean
Ingredients
Scale
Pasta
- 6 ounces spaghetti or linguine
Sardine Mixture
- 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
Garlic Breadcrumbs
- 2 cloves garlic, minced
- 3/4 cup fresh breadcrumbs or panko
Oils & Garnish
- 2 tablespoons extra-virgin olive oil
- Lemon wedges, for serving
Instructions
- Boil Pasta Water: Put a pot of salted water on to boil for the pasta, ensuring the water is well salted to flavor the pasta as it cooks.
- Sauté Garlic and Toast Breadcrumbs: Drain the olive oil from the sardine tin into a frying pan and set the sardines aside. Heat the pan over medium heat, add the minced garlic, and sauté until fragrant, about 1 minute. Add the breadcrumbs, season lightly with salt and freshly ground black pepper, and cook, stirring often, until lightly toasted and crisp, about 2 to 4 minutes. Transfer the toasted breadcrumbs to a plate and set aside.
- Sauté Onions: Return the pan to the stove and add 2 tablespoons of extra-virgin olive oil. Add the chopped sweet onion and season lightly with salt and pepper. Sauté until the onions are soft and golden brown, about 5 to 7 minutes.
- Cook Sardines Mixture: Add the sardines to the pan, breaking them apart gently, and cook just long enough to heat through, about 2 minutes. Stir in the lemon zest, chopped parsley, drained capers (if using), and crushed red pepper (if using). Remove the pan from heat and cover to keep warm.
- Cook Pasta: Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking liquid before draining.
- Combine Pasta and Sardine Mixture: Add the drained pasta to the sardine mixture in the pan. Toss the ingredients together, adding reserved pasta water one or two tablespoons at a time as needed to help coat the pasta and distribute the sardines and sautéed onions evenly.
- Add Garlic Breadcrumbs and Serve: Add the toasted garlic breadcrumbs to the pasta and toss gently to combine. Plate individual servings, garnish with lemon wedges, and sprinkle with black pepper if desired.
Notes
- You can use fresh breadcrumbs made from day-old bread or panko for extra crunch.
- Capers and crushed red pepper are optional but add nice briny and spicy flavors respectively.
- Reserve pasta water is essential to help emulsify the sauce and evenly coat the pasta.
- Use good quality extra-virgin olive oil for optimal flavor.
- This dish pairs well with a simple green salad and a crisp white wine.
Keywords: sardine pasta, lemon pasta, garlic breadcrumbs, quick seafood pasta, Mediterranean pasta, easy weeknight dinner
