An easy, flavorful tomato pasta made with canned sardines, garlic, chilli and white wine. Finished with lemony toasted breadcrumbs and fresh parsley, this is a great store-cupboard dinner that’s ready in under 30 minutes.
Canned sardines are enjoying renewed popularity—and for good reason. They’re inexpensive, shelf-stable, full of omega-3s and add instant savory depth to pasta sauces.
Inspired by Sicilian pasta con le sarde, this version skips the pine nuts and raisins in favor of a tangy tomato base brightened with garlic, chilli and fresh parsley.
The recipe is quick to make on busy weeknights. You can also prepare the sauce a day ahead and reheat it before tossing with pasta.
See the full recipe below with tips and ingredient notes. Enjoy!
Ingredient notes
- Spaghetti – Dry long pasta like spaghetti or linguine works best with this sauce.
- Sardines – I use sardines canned in tomato sauce. Sardines in oil are fine too—drain any excess oil first. Use any good-quality canned sardines; they don’t need to be expensive.
- Fresh red chilli – Heat varies by chilli. Use as much as you like; deseed if you want milder heat. Dried chilli flakes work as an alternative.
- Plum tomatoes – Use a trusted canned plum tomato brand. Chopped tomatoes or polpa are fine substitutes.
- Capers – Use capers jarred in brine. If they’re packed in salt, rinse them before using.
- Breadcrumbs – Plain, fine breadcrumbs are best for the topping. Blitz stale bread if you prefer.
- White wine – Optional. If using, choose a white you’d drink—Pinot Grigio, Vermentino or similar.
Recipe tips and FAQs
Crush your plum tomatoes – Crush them by hand before adding, or use a potato masher in the pan for an even, rustic texture.
Sardine swap – Canned tuna is a good alternative if you prefer.
Leftovers – Best eaten immediately. If you must store them, refrigerate for up to 1 day.
Yes. The sauce can be made up to one day ahead and refrigerated. Reheat on the stove until piping hot, then add the pasta.
Freezing is not recommended—sardines can change texture when frozen. Best enjoyed the day it’s made.
More fish and seafood pasta recipes to try
Pasta
Easy Tuna Pasta with Tomatoes and Capers
Pasta
Summer Tuna Pasta Sauce
Pasta
Linguine alle Vongole (Pasta with Clams)
Pasta
Shrimp Linguine with Burst Tomatoes & Parsley
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Step By Step Photos Above
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Tomato Pasta with Sardines and Breadcrumbs
By Emily
Ingredients
- 400 g (14 oz) 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 (28 oz) 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 often, until golden. Transfer to a bowl and mix with the lemon zest; set aside.
- Bring a large pot of salted water to a boil. Finely chop the garlic and chilli.
- Heat 2 tablespoons olive oil in a large pan, add the garlic and chilli and sauté for a few minutes until fragrant. Pour in the white wine and let it reduce by half.
- Add the plum tomatoes and break them up in the pan with a wooden spoon or potato masher. Simmer on medium-high for 5 minutes.
- Add the pasta to the boiling water and cook until al dente.
- Stir the sardines and capers into the sauce and simmer gently while the pasta cooks.
- When the pasta is ready, transfer it to the sauce with tongs and toss to coat. Add a splash of reserved pasta water if needed. Stir through the chopped parsley.
- Serve in bowls and finish with the lemony toasted breadcrumbs on top.
Notes
- Sardines – Use sardines in tomato sauce or oil (drain excess oil). If the sardines are in a spicy sauce, adjust added fresh chilli to taste.
- Swaps – Dried chilli flakes can replace fresh chilli. Dried oregano can be used instead of parsley if preferred.
- Storage – Best eaten immediately. Leftovers keep up to 1 day in the fridge. Do not freeze.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise noted.
- For canned tomatoes, trusted brands give the best flavour.
- All vegetables are medium unless stated otherwise.
- Nutrition information is an approximation and should be used as a guide.
Nutrition
Carbohydrates: 100 g |
Protein: 24 g |
Fat: 13 g
Nutrition information is automatically calculated and should be used as an approximation.