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Crispy Sardine Pasta with Garlic, Capers, and Lemon

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4

Ingredients

  • 340 –450 g thin spaghetti
  • 2 cans sardines in olive oil reserve the oil
  • 2 tbsp olive oil
  • 5 –6 garlic cloves thinly sliced
  • 2 tbsp capers
  • Juice of 1 lemon plus more to taste
  • ½ –¾ cup reserved pasta water
  • ½ cup finely grated Parmesan cheese
  • ¼ cup chopped fresh parsley

Instructions

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Remove sardines from the can and reserve the oil. Gently flatten the sardines slightly and place them in a single layer on the baking sheet.
  • Bake sardines for about 15 minutes until crisp around the edges.
  • Bring a large pot of salted water to a boil and cook thin spaghetti until al dente. Reserve ⅓ cup pasta water before draining.
  • Heat the reserved sardine oil and olive oil in a large pan over medium-low heat.
  • Add sliced garlic and capers. Cook gently for 1–2 minutes until fragrant and lightly golden.
  • Add cooked spaghetti to the pan and toss well.
  • Pour in pasta water, lemon juice, Parmesan cheese, and parsley. Toss until glossy and combined.
  • Gently mix in the crispy sardines or place them on top.
  • Finish with extra Parmesan, parsley, and lemon juice if desired.

Notes

  • Thin spaghetti works best for this recipe.
  • Do not overcook the garlic.
  • The crispy sardines add texture and flavor, so don’t skip that step.
  • Add chili flakes if you like it spicy