Sardine and Tomato Spaghetti with Lemon-Parsley Gremolata
Lalkila Kitchen · Fish · Seafood · Pasta · Main dishes · Western influenced
Cooked canned sardines make this pasta different from a fresh-fish traybake. A little of the can’s oil begins the tomato sauce, while parsley, lemon zest and part of the garlic stay separate as a finishing mixture. Keep that topping ready before draining the spaghetti.
Ingredients
- 75 g wholemeal spaghetti
- 1/2 x 120 g can cooked sardines in oil
- 1 tbsp oil reserved from the can
- 1/2 tbsp drained capers
- 2 garlic cloves, crushed and divided
- 2 tomatoes, chopped
- 30 g rocket
- Zest of 1/2 lemon
- 1 small handful finely chopped parsley
- Salt and pepper to taste
Method
- Cook spaghetti in boiling water following its package directions.
- Warm reserved oil; briefly cook capers and half the garlic. Add tomatoes and soften, then fold in sardines and rocket until heated and wilted.
- Combine parsley, lemon zest and remaining garlic for the gremolata. Drain pasta and serve with sauce and topping.
Cooking notes
Choose cooked sardines packed in oil for the listed method. The recipe uses part of the can, so transfer the remainder to a suitable covered container and refrigerate according to the product’s instructions. Break the fish gently if you want some larger pieces in the sauce. No cheese is required. The lemon contribution here is zest, not a missing juice ingredient.
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Source and adaptation
Adapted from Ailsa Burt’s Sardine tomato pasta with gremolata, Good Food. Original recipe.
Made the method’s reserved can-oil measure explicit and retained the uncooked parsley-lemon-garlic finish. No nutritional claims or source serving count are reproduced.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.