An easy, flavorful tomato pasta made with canned sardines, garlic, chilli and a splash of white wine. Finished with lemony toasted breadcrumbs and fresh parsley, this is a comforting storecupboard meal you can have on the table in under 30 minutes.
Canned sardines are enjoying a well-deserved moment: affordable, nutritious and full of omega-3s. They make a brilliant pantry staple when you need a quick, satisfying dinner.
While I love the classic Sicilian Pasta con le Sarde with pine nuts and raisins, this version leans into a savoury tomato base with plenty of garlic, chilli and fresh parsley for brightness.
The recipe is straightforward and ideal for busy weeknights. You can even prepare the sauce a day ahead and reheat it before adding freshly cooked pasta.
Full recipe, helpful tips and ingredient notes are below. Enjoy!
Ingredient notes
- Spaghetti – Dried long pasta works best; use spaghetti or linguine.
- Sardines – Canned sardines in tomato sauce are used here, but sardines in oil are fine too (drain excess oil). Use whichever brand you prefer.
- Fresh red chilli – Heat varies between chillies. Use more or less to suit your taste. Deseed for milder heat, or swap for dried chilli flakes.
- Plum tomatoes – Good-quality canned plum tomatoes give the best flavour; chopped tomatoes or polpa will also work.
- Capers – Use capers jarred in brine; rinse capers that are packed in salt before adding.
- Breadcrumbs – Plain, fine breadcrumbs are ideal. You can also blitz stale bread to make your own.
- White wine – Optional. If used, pick a white wine you’d happily drink, such as Pinot Grigio or Vermentino.
Recipe tips and FAQs
Crush your plum tomatoes – You can crush them by hand before adding, or crush them in the pan with a potato masher for a chunky sauce.
Sardine swap – Good-quality canned tuna can be used in place of sardines.
Leftovers – Best enjoyed immediately. Refrigerate leftovers for up to 1 day.
Yes. The sauce can be prepared up to 1 day ahead and kept in the fridge. Reheat gently until piping hot, then toss with freshly cooked pasta.
Freezing is not recommended: the texture of sardines can change after freezing. For best results, eat on the day it’s made.
If you try this Tomato Pasta with Sardines and Breadcrumbs, please rate the recipe and leave a comment — I love hearing how it turned out for you!
Tomato Pasta with Sardines and Breadcrumbs
By Emily
Prep: 3 mins | Cook: 25 mins | Total: 28 mins | Servings: 4
Ingredients
- 400 g (14oz) spaghetti (or linguine)
- 2 cloves garlic, finely chopped
- 1 fresh red chilli, finely chopped (adjust to taste)
- 60 ml (1/4 cup) white wine (optional)
- 800 g (28oz) canned plum tomatoes
- 120 g (4 oz) canned sardines in tomato sauce
- 1 tablespoon capers (jarred in brine)
- Small handful fresh parsley, finely chopped
- 4 tablespoons breadcrumbs
- Zest of 1/2 lemon
- Salt and pepper
- 2–3 tablespoons olive oil
Instructions
- Heat a pan over medium heat and add 1 tablespoon olive oil. Add the breadcrumbs and toast, stirring frequently, until golden. Transfer to a bowl and mix in the lemon zest; set aside.
- Bring a large pot of water to a boil and salt it well. Finely chop the garlic and chilli.
- In a large pan heat 2 tablespoons olive oil, add the garlic and chilli and sauté for a few minutes until fragrant. Add the white wine and let it reduce by half.
- Add the plum tomatoes, break them up in the pan with a wooden spoon or potato masher, and simmer for about 5 minutes on medium-high heat.
- When the sauce has simmered for 5 minutes, add the pasta to the boiling water and cook until al dente.
- Stir the sardines and capers into the sauce and continue to simmer while the pasta cooks.
- When the pasta is ready, transfer it to the sauce with tongs and toss to coat. Add a splash of pasta water if needed, then stir in the chopped parsley.
- Serve in bowls topped with the lemony breadcrumbs.
Notes
- Sardines – Use sardines in tomato sauce or in oil (drain excess oil). If they are in a spicy tomato sauce, reduce fresh chilli to taste.
- Swaps – Dried chilli flakes can replace fresh chilli; dried oregano works instead of parsley.
- Storage – Best eaten immediately. Refrigerate leftovers for up to 1 day. Do not freeze.
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise stated.
- For canned tomatoes I prefer brands like Cirio or Mutti for consistent flavour.
- All vegetables are medium unless noted.
- Recipes are tested using a fan (convection) oven when applicable.
Nutrition
Calories: 613 kcal | Carbohydrates: 100 g | Protein: 24 g | Fat: 13 g | Sodium: 641 mg
Nutrition information is an approximation.