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Five-Ingredient Weeknight Pasta With Sardines and Tomatoes

This Five-Ingredient Weeknight Pasta With Sardines and Tomatoes uses pantry staples and cleans out your crisper for an easy 15-minute weeknight meal!
Course Main
Cuisine Pescetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Killing Thyme


  • 1 3.75 oz can King Oscar Brisling Sardines in Extra Virgin Olive Oil
  • 8 oz whole wheat spaghetti can use white spaghetti if preferred
  • 2 oz (approx. 1 cup) spinach, kale, or swiss chard, thinly sliced you can add more if you'd like
  • 1 cup pasta sauce
  • 1/4 cup breadcrumbs, toasted I use panko, but you can use Italian creadcrumbs

Optional garnish

  • fresh basil or parsley


  • Bring a pot of lightly salted water to a boil; add the pasta and cook as per the packages directions.
  • While the pasta cooks, slice your greens, roughly chop the sardines (reserve the oil in the can), and toast your breadcrumbs (*see notes.)
  • When there's about 4 minutes left of cooking time with your pasta, heat a large skillet over low heat. Add the oil from the can of sardines, the chopped sardines, and the greens. Stir to combine. If the pan gets dry at all, you can add a bit more olive oil.
  • Once the pasta is ready, drain, and add it to the skillet with the sardines and the greens. Add the tomato sauce, and toss to evenly coat the pasta.
  • Once evenly coated, plate the pasta and top with toasted breadcrumbs. 
  • Garnish with fresh basil or parsley if desired.


To toast breadcrumbs: Add breadcrumbs to a dry pan and bring the heat to medium-low, stirring often, until the breadcrumbs toast to a golden hue. This should only take about 4 minutes. Keep a close eye on them so they don't burn. When done, remove from heat and set aside.