10-Minute Sardine Pasta

Name: 10-Minute Sardine Pasta
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 4 servings
Cuisine: italian
Ingredients: 400 g spaghetti; 2 pcs sardines in olive oil (4.25 oz / 120g cans); 2 tbsp olive oil (extra virgin); 4 pcs garlic (cloves, thinly sliced); 2 tbsp capers (rinsed and drained); 1 pinch red chili flakes; 1 pcs lemon (zested and juiced); 3 tbsp parsley (fresh, roughly chopped); 0.25 tsp salt (for pasta water); 1 pinch black pepper (freshly cracked)

RATING

0.0/5

TASTE SCORE

8/10

A lightning-fast weeknight pasta that feels like a slow-simmered Italian classic. Canned sardines melt into a savory, garlicky sauce with capers and lemon, coating every strand of spaghetti in briny, bright flavor. Ready in the time it takes to boil water.

PREP

COOK

SERVES

1 CUP

465 cal

SERVINGS

METHOD · 5 STEPS

boil · ~9 min
Cook the spaghetti.
1.Bring a large pot of salted water to a rolling boil.
2.Add spaghetti and cook 1 minute less than package instructions for al dente.
3.Before draining, scoop out 1 cup of the starchy pasta water. Set aside.
4.Drain the spaghetti in a colander.
saute · ~2 min
Sizzle garlic and capers in olive oil.
1.Heat olive oil in a large skillet over medium heat.
2.Add sliced garlic and cook until fragrant and just turning golden at the edges, about 1 minute.
3.Add capers and chili flakes. Sizzle for 30 seconds until capers start to crisp.
TIPWatch the garlic — medium heat only. Burnt garlic turns bitter.
mix · ~1 min
Flake the sardines into the skillet.
1.Open the sardine cans and flake the fish directly into the skillet using a fork.
2.Pour in the oil from the cans too — it's packed with flavor.
3.Break the sardines into chunky pieces and let them warm through for 1 minute.
mix · ~2 min
Toss pasta with the sauce.
1.Add the drained spaghetti to the skillet.
2.Pour in half the reserved pasta water and toss vigorously with tongs for 1 minute.
3.The starchy water and sardine oil will emulsify into a light, glossy sauce that clings to the pasta.
4.Add more pasta water a splash at a time if the pasta looks dry.
TIPVigorous tossing is the key. The motion helps the oil, water, and starch bind into a silky coating.
garnish · ~1 min
Finish with lemon zest, juice, and parsley.
1.Remove the skillet from heat.
2.Squeeze in lemon juice and sprinkle the zest over the pasta.
3.Add chopped parsley and a pinch of salt and black pepper.
4.Toss once more to combine and serve immediately in warm bowls.
TIPThe lemon juice goes in off the heat so it keeps its bright, fresh zing — cooking dulls it.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Reserve more pasta water than you think you need—the starch is key for a silky, emulsified sauce.
2
Don't drain the sardine oil; pour it into the skillet for a double hit of savory flavor.
3
Toss the pasta vigorously with tongs for a full minute to build a creamy, clingy sauce.
4
Add lemon juice off the heat to preserve its bright acidity—cooking makes it flat.
5
Cook the pasta 1 minute shy of al dente so it finishes cooking in the sauce without turning mushy.
6
Rinse capers thoroughly to remove excess salt, then pat dry so they crisp up in the oil.

RECIPE VARIATIONS

Adapt it for your goals.

extra herby

Extra-herby

Swap parsley for a mix of fresh dill and basil—dill's anise notes pair beautifully with sardines, while basil adds sweetness.

low oil

Low-oil

Reduce olive oil to 1 tablespoon and add the sardine packing oil for flavor; toss with a splash of vegetable broth instead of extra olive oil to keep it light.

spicy sicilian