Sardines Pasta Recipe

I made this 20-minute pasta with canned sardines, cherry tomatoes and black olives as a pantry-friendly entry in my collection of Easy Sardine Recipes.

I didn’t think pantry staples could feel this alive, but they do. If you love canned sardines as I do, this Sardines Pasta with cherry tomatoes surprised me every time I make it.

I toss spaghetti with sardines in olive oil and the tomatoes soften into little bursts, sometimes I sneak in a squeeze of lemon when I’m feeling fancy. It’s fast, bright, and kinda addictive, the sort of thing that proves simple food can be clever.

This recipe lives on my Recipes Using Sardines list and it’s become a favorite little test in my Sardine Spaghetti trials. Give it a try, seriously.

Ingredients

• Sardines: oily, protein-rich fish, loads of omega-3s, salty, boosts healthy fats and calcium.
• Pasta: quick carbs that fill you up, provides energy but not much fiber.
• Cherry tomatoes: sweet and tangy, add vitamin C and bright acidity to sauce.
• Garlic: pungent adds savory depth, may help immunity and heart health over time.
• Olive oil: fruity, brings healthy monounsaturated fats, smooth texture and rich aroma.
• Black olives: salty, slightly bitter, offer small fiber boost and briny umami punch.
• Lemon: bright citrus, zesty acid sharpens flavors, adds vitamin C and freshness.
• Parsley: fresh herb, mild bitterness, adds color, vitamin K and a clean finish.

Ingredient Quantities

• 200 g spaghetti or linguine (about 7 oz)
• 2 cans (about 120 g each) sardines in olive oil, drained
• 200 g cherry tomatoes
• 1/3 cup pitted black olives
• 3 garlic cloves
• 3 tbsp extra virgin olive oil
• 1/4 tsp red pepper flakes (optional)
• 1 small lemon, zest and juice
• 2 tbsp fresh parsley
• salt and freshly ground black pepper
• grated Parmesan or Pecorino for serving (optional)

How to Make this

1. Bring a large pot of salted water to a boil, add 200 g spaghetti or linguine and cook until al dente according to package directions; before draining reserve about 1 cup of the pasta water.

2. While the pasta cooks heat 3 tbsp extra virgin olive oil in a large skillet over medium heat, add 3 garlic cloves thinly sliced and 1/4 tsp red pepper flakes if you want heat, saute for about 30 to 60 seconds until fragrant but dont let the garlic brown.

3. Add 200 g cherry tomatoes halved, sprinkle a little salt and cook 4 to 6 minutes until they soften and start to burst, smash a few with your spoon to make a quick saucy base.

4. Stir in 1/3 cup pitted black olives and warm them through for a minute.

5. Add the 2 cans sardines in olive oil, drained, and gently break them up with a spatula so you keep some nice chunks, if you want richer flavor add a teaspoon or two of the oil from the can back in.

6. Zest and squeeze juice from 1 small lemon into the pan, mix and taste, then season with salt and plenty of freshly ground black pepper.

7. Add the drained pasta to the skillet and toss well, adding reserved pasta water a splash at a time until the sauce clings to the noodles, you probably need 1/4 to 1/2 cup but adjust as needed.

8. Stir in 2 tbsp chopped fresh parsley, turn off the heat and finish with a little grated Parmesan or Pecorino if you like it cheesy.

9. Plate right away, add extra black pepper and a lemon wedge on the side. Eat immediately for best flavor.

Equipment Needed

1. Large pot for boiling pasta
2. Colander or strainer to drain pasta (and reserve pasta water)
3. Large skillet or sauté pan for the sauce
4. Wooden spoon or heatproof spatula for stirring and smashing tomatoes
5. Tongs or pasta fork for tossing the noodles with the sauce
6. Chef’s knife for slicing garlic, halving tomatoes and chopping parsley
7. Cutting board
8. Microplane or fine grater for lemon zest (or a small zester)
9. Measuring spoons and a tablespoon for the olive oil and seasonings

FAQ

Sardines Pasta Recipe Substitutions and Variations

• Sardines: swap with canned tuna in olive oil or smoked mackerel for the same oily, savory vibe; anchovy fillets work too if you want it saltier.
• Cherry tomatoes: use halved grape or plum tomatoes, or a few chopped sun dried tomatoes for a sweeter, concentrated flavor.
• Black olives: replace with capers for little briny pops, or chopped green olives if you want a brighter tang.
• Grated Parmesan: try Pecorino for a sharper bite, or nutritional yeast to keep it vegan and still kinda cheesy.

Pro Tips

– Save a teaspoon or two of the oily liquid from one sardine can and add it at the end if the sauce needs more depth, but dont pour it all in or the dish gets greasy fast.

– Taste before you salt. Between the sardines and the olives there’s already a lot of salt, so add tiny amounts and adjust after you mix the pasta, you can always add more but you cant take it away.

– Add the sardines at the very end and fold gently so you keep some chunky pieces, if you mash them too much it turns into fish paste and thats a different dinner.

– If you want texture, toast a handful of panko or breadcrumbs in the skillet with a little olive oil until golden and sprinkle on top just before serving, it really lifts the whole thing.