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This bright, lemony pasta with sardines is the perfect pantry-friendly weeknight meal, clocking in at under 30 minutes. It’s a great way to incorporate heart-healthy fats into your rotation without overthinking.
This post is sponsored by King Oscar. Opinions are my own.
Sardine lovers know less is more, and this recipe lets King Oscar’s brisling sardines do all the talking. Toss them into pasta, and you get a hit of omega-3s, a squeeze of bright lemon, and just enough peppery kick to keep things interesting.
Want more dinner recipes that let sardines shine? Try my sardine tostadas, this Instant Pot pesto pasta with sardines, or these seafood stuffed peppers. You can also check out this collection of canned sardine recipes.
Table of Contents
Why You’ll Love This
- Comes together in under 30 minutes
- Offers a boost of omega-3s
- Calls for pantry staples
- Easy to adapt based on what you have
Ingredient Overview
A quick look at the essentials before we dive into the recipe card:
- Sardines: I like to use King Oscar’s brisling sardines with spicy cracked pepper to emphasize the peppery kick in this recipe. King Oscar’s fillets are also very high-quality, which you want.
- Pasta: Any pasta shape works.
- Arugula: A great way to add extra vitamins and minerals to your dinner, not to mention some extra zip.
- Toasted breadcrumbs: I love the nutty, toasty flavor these bring to a pasta dish. They also add a nice little crisp.
Step-by-Step: How to Make Pasta With Sardines
Step 1: Cook the Pasta
Cook the pasta as directed on the package, then set it aside. Give it a light toss in some olive oil to keep it from sticking together.
Step 2: Sauté the Onion, Garlic, and Sardines
Heat the oil in a large skillet over medium-high heat. Add the onions and simmer until translucent, about 3-5 minutes. Stir in the garlic and simmer for another 30 seconds. Drain the sardines, then transfer them to the skillet and, using a spatula, break them down into chunks while stirring them into the onions and garlic.
Step 3: Toss In the Pasta
Bring the cooked, drained pasta into the pan and toss to evenly distribute the onions, garlic, and sardines. Add the lemon juice and zest, a few handfuls of fresh arugula, grated Parmesan, and a generous amount of cracked black pepper. Continue tossing to evenly distribute all those flavors; add salt as needed.
Step 4: Breadcrumbs, and Serve
Sprinkle the toasted breadcrumbs over the pasta and serve.
Substitions & Variations
- Can’t Find Arugula: Baby spinach works beautifully.
- Other Canned Fish Options: Try mackerel, tuna, or salmon.
- Gluten-Free Option: Both gluten-free pasta and breadcrumbs are available.
- High-Protein Upgrade: Add an extra can of sardines.
Storage & Reheating
- Fridge: This pasta can be stored in an airtight container and refrigerated for up to 3 days.
- Reheat: Leftovers can be reheated on a pan over medium heat on the stove, or in the microwave in 25-second bursts until warmed through.
What to Serve With It
Notes About King Oscar’s Sardines with Spicy Cracked Pepper
- They have a ton of flavorful
- They’re hand-packed in top-grade extra virgin olive oil with a mix of black, white, green, and red whole and cracked peppercorns
- They’re sustainably sourced in Norway’s fjords and coastal waters
Lemon Pepper Pasta with Sardines
Ingredients
- 6 oz spaghetti
- 1 can King Oscar Brisling Sardines with Spicy Cracked Pepper, drained, See notes.
- 1 TBSP olive oil
- 2 cloves of garlic, smashed and thinly sliced
- 1/2 red onion, finely diced
- 1 lemon, zested and juiced
- 1/3 cup Grated Parmesan or Pecorino Romano, more to finish if desired
- 3 handfuls of baby arugula
- Sea salt, to taste
- A generous amount of cracked black pepper
- 1/2 cup toasted panko breadcrumbs
Instructions
- Cook spaghetti as per the directions on the package; set aside.
- In the meantime, heat oil in a large skillet over medium heat. Add the onions, garlic, and a pinch of salt, and simmer until tender and fragrant—about 3 minutes.
- Add the drained sardines to the skillet and flake them into chunks with a spatula or spoon; stir to mix.
- Once the sardines are just warmed through, which should only take about 2 minutes, transfer the cooked pasta to the skillet; toss to coat. Add the lemon juice, lemon zest, parmesan, arugula, and a generous amount of cracked black pepper. Toss again to even distribute the ingredients. Taste, and add salt as needed.
- Finally, toss in the toasted breadcrumbs. Serve immediately.
delicious and easy to make, love this. thanks for sharing
So easy to make with what I had on hand in the pantry. I’ll absolutely be making this pasta again and again!
This is such a great take on lemon pepper fish! I love the flavor of sardines, and the lemon pepper is a great addition to it.
We had this last night for dinner. It was so flavorful and even the kids loved it!
I loved how quick and easy this was to make. So delicious too!