Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) whole-wheat spaghetti or linguine
- 1/2 cup (60 g) panko breadcrumbs
- 5 tbsp extra-virgin olive oil, divided
- 4 garlic cloves, thinly sliced or minced
- 1/4 tsp red pepper flakes (optional)
- 2 cans sardines in olive oil (4.25 oz/120 g each), drained (reserve 1 tbsp oil if you like)
- 2 tbsp capers, drained
- 1 pint (about 10 oz/300 g) cherry tomatoes, halved
- 1 lemon (1 tbsp zest + 3 tbsp juice), plus wedges for serving
- 1/2 cup (15 g) chopped fresh parsley
- Kosher salt and black pepper
- Optional: 1/4 cup (25 g) finely grated Parmesan or Pecorino
Do This
- 1) Toast panko in 2 tbsp olive oil over medium heat, 4–5 minutes; season and set aside.
- 2) Boil pasta in well-salted water until al dente; reserve 1 cup pasta water.
- 3) Sauté garlic (and pepper flakes) in 3 tbsp olive oil for 30–60 seconds.
- 4) Add cherry tomatoes and cook 3–4 minutes; stir in capers.
- 5) Add sardines, gently break up, then toss in pasta with lemon zest/juice and a splash of pasta water.
- 6) Finish with parsley and toasted breadcrumbs; serve hot (add cheese if using).
Why You’ll Love This Recipe
- Big flavor, simple pantry staples: sardines, capers, garlic, and lemon do most of the work.
- Crowd-friendly seafood pasta: familiar pasta format with bright, Mediterranean flavors.
- Great texture: juicy tomatoes plus crunchy toasted breadcrumbs in every bite.
- Fast enough for weeknights: ready in about 35 minutes, start to finish.
Grocery List
- Produce: 1 lemon, 1 pint cherry tomatoes, 1 bunch flat-leaf parsley, 1 head garlic
- Dairy: Parmesan or Pecorino (optional)
- Pantry: whole-wheat spaghetti or linguine, canned sardines in olive oil (2 cans), capers, panko breadcrumbs, extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional)
Full Ingredients
Pasta
- 12 oz (340 g) whole-wheat spaghetti or linguine
- 1 tbsp kosher salt (for the pasta water)
Toasted Breadcrumb Topping
- 1/2 cup (60 g) panko breadcrumbs
- 2 tbsp extra-virgin olive oil
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Sardine, Lemon, Caper Sauce
- 3 tbsp extra-virgin olive oil (plus up to 1 tbsp reserved sardine oil, optional)
- 4 garlic cloves, thinly sliced or minced
- 1/4 tsp red pepper flakes (optional, for gentle heat)
- 1 pint (about 10 oz/300 g) cherry tomatoes, halved
- 2 tbsp capers, drained
- 2 cans sardines in olive oil (4.25 oz/120 g each), drained
- 1 tbsp finely grated lemon zest (from about 1 lemon)
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 1/2 cup (15 g) chopped fresh flat-leaf parsley, plus more for serving
- 1/3 to 1/2 cup (80 to 120 ml) reserved pasta water (as needed)
- Kosher salt and freshly ground black pepper, to taste
Optional for Serving
- 1/4 cup (25 g) finely grated Parmesan or Pecorino
- Lemon wedges
Step-by-Step Instructions
Step 1: Prep your flavor boosters
Zest the lemon (you’ll need 1 tbsp zest), then juice it (you’ll need 3 tbsp juice). Halve the cherry tomatoes, chop the parsley, and slice or mince the garlic. Drain the capers and the sardines (reserve up to 1 tbsp of the sardine oil if you want extra richness in the sauce).
Step 2: Toast the breadcrumbs until golden
Set a large skillet over medium heat and add 2 tbsp extra-virgin olive oil. Stir in the 1/2 cup panko and cook, stirring often, until the crumbs are deep golden and fragrant, 4 to 5 minutes.
Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. Immediately scrape the breadcrumbs into a small bowl so they don’t keep browning in the hot pan. Wipe out the skillet (or just leave a thin film of oil if there’s not much).
Step 3: Boil the pasta and reserve pasta water
Bring a large pot of water to a boil. Add 1 tbsp kosher salt. Add the pasta and cook until al dente (typically 9 to 11 minutes, but follow your package timing and start tasting 2 minutes before the suggested time).
Before draining, carefully reserve 1 cup (240 ml) of pasta water. Drain the pasta.
Step 4: Build the garlicky tomato-caper base
Return the large skillet to medium heat. Add 3 tbsp extra-virgin olive oil (and the optional 1 tbsp reserved sardine oil, if using). Add the garlic and cook just until fragrant and softened, 30 to 60 seconds. If using, stir in the 1/4 tsp red pepper flakes.
Add the cherry tomatoes and a pinch of salt. Cook, stirring occasionally, until the tomatoes begin to soften and release some juice, 3 to 4 minutes. Stir in the capers and cook for 30 seconds to wake up their flavor.
Step 5: Add sardines and gently break them up
Add the drained sardines to the skillet. Use a wooden spoon to gently break them into bite-sized pieces (some larger flakes are great for texture). Warm through for 1 to 2 minutes, stirring gently so the sardines stay pleasantly chunky rather than turning into a paste.
Taste the sauce and season with black pepper. Hold off on adding much extra salt until after you add the pasta (capers and sardines can be salty).
Step 6: Toss with pasta, lemon, and parsley for a glossy sauce
Add the drained pasta directly to the skillet. Sprinkle in the lemon zest and pour in the 3 tbsp lemon juice. Add 1/3 cup (80 ml) reserved pasta water and toss vigorously for 1 minute to help the sauce cling to the noodles.
If the pasta looks dry, add more pasta water a splash at a time (up to about 1/2 cup (120 ml) total) until the noodles look glossy and lightly sauced. Stir in the 1/2 cup chopped parsley. Taste and adjust with a small pinch of salt if needed and more pepper if you like.
Step 7: Finish with crunchy breadcrumbs and serve
Divide the pasta among bowls. Shower each portion with the toasted breadcrumbs for a crisp, savory finish. Add extra parsley and lemon wedges on the side.
If using cheese, add a light dusting of Parmesan or Pecorino right at the table (a little goes a long way with the lemon and sardines).
Pro Tips
- Use pasta water on purpose: the starch in reserved pasta water helps emulsify the olive oil and tomato juices into a silky sauce. Add it gradually and toss well.
- Don’t overcook the garlic: keep it at medium heat and move quickly; browned garlic can turn bitter.
- Keep some sardine pieces intact: gentle stirring gives you meaty flakes instead of a uniform mash.
- Toast breadcrumbs first and remove them: they stay crunchy and don’t soak up sauce in the pan.
- Balance salt at the end: capers and sardines vary a lot; season only after everything is tossed.
Variations
- Spicy Mediterranean: increase red pepper flakes to 1/2 tsp and add 1 tbsp chopped oil-packed Calabrian chiles.
- More greens: toss in 3 packed cups (90 g) baby spinach during Step 6 and stir just until wilted, about 30 seconds.
- Extra briny: add 1/4 cup (40 g) sliced Kalamata olives with the capers.
Storage & Make-Ahead
For the best texture, enjoy this pasta right away (the breadcrumbs stay crisp and the lemon stays bright). If you have leftovers, cool and refrigerate in an airtight container for up to 2 days. Store the toasted breadcrumbs separately at room temperature in a small container for up to 3 days.
Reheat pasta gently in a skillet over medium-low heat with a splash of water (about 1 to 2 tbsp) until warmed through, 3 to 5 minutes. Add fresh lemon juice (a small squeeze) and parsley to refresh the flavor, then top with the reserved breadcrumbs just before serving.
Nutrition (per serving)
Approximate, based on 4 servings (without optional cheese): 520 calories, 26 g protein, 62 g carbohydrates, 18 g fat, 9 g fiber, 900 mg sodium.
