Lemony Sardine Pasta Recipe

When I’m feeling a quick and easy meal, I lean hard on my repertoire of pantry pasta. I’ll whip up a classic aglio e olio (garlic and olive oil sauce), throw together a quick pesto, or toss pasta with some simple sautéed greens. 

I fully believe that pasta doesn’t have to be complicated to be tasty or impressive. So when I set off to develop a recipe featuring canned sardines, I knew it needed to feel special without feeling burdensome. The resulting recipe is loosely inspired by pasta con le sarde, a Sicilian sardine pasta. 

Here, the mild, briny flavor of sardines is complemented by tangy, sweet caramelized lemons and buttery Castelvetrano olives. Garlic and red chili flakes sauté in oil, and the aglio e olio-like base serves two functions: it amps up the pasta sauce and provides a flavorful canvas for frying breadcrumbs. 

In addition, the crispy, crunchy garlic and breadcrumbs offer a fun textural component. Keeping things light and bright, a garnish of parsley completes the dish. 

Best Pasta Shapes for This Pasta

I recommend a long pasta shape you can twirl around your fork to pick up all those jammy, crispy bits. Spaghetti, bucatini, or fusilli col buco are all great options.

If your budget allows, opt for bronze-cut pasta. Bronze-die pasta has more texture on the surface, so it picks up the sauce better. And these cuts release significantly more starch into the pasta water, yielding a saucier dish. 

How to Select Sardines

There are a few different characteristics to look for when purchasing sardines. 

• Look for canned sardines packed in oil, providing lots of added flavor. 
• Choose wild sardines over farmed varieties. 
• Sardines from Portugal or Spain are likely to be of high quality. My go-to brand is Matiz, which is excellent value and has a firm texture. 

Tips and Tricks

• Don’t be afraid of giving those lemons some color! The caramelization will offset any bitterness in the fruit. 
• Season and adjust the dish as needed. The pasta should taste briny, lemony, and garlicky, with a hint of spice. Not spicy enough? Add more chili flakes. Not lemony enough? Add a squeeze of juice. 

Serving Suggestions

I love pairing this pasta with vibrant greens, like a classic green salad, kale salad, or a shaved Brussels sprouts Caesar salad. And if you’re feeling up for it, a glass of cool, crisp, dry white wine makes for an ideal pairing.

Quick Pasta Dinners