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Fish, Busy evenings

Spaghetti with sardines and toasted breadcrumbs

Spaghetti with sardines and toasted breadcrumbs is a Sicilian pasta dish for 4 people, ready in 25 minutes and very easy to make. It costs about €2.00 per serving and relies on pantry staples, canned sardines, garlic, lemon, and breadcrumbs toasted in oil. The key to getting it right is the starchy pasta water that binds the sauce, and adding the breadcrumbs at the very end so they stay crunchy.

Tonight, a pantry dish worthy of a Sicilian trattoria, spaghetti with canned sardines, garlic, lemon, and golden toasted breadcrumbs.

Spaghetti with sardines and toasted breadcrumbs
Total time
25 min
Difficulty
Very easy
Cost per person
€2.00
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This dish plays on a simple contrast, soft spaghetti coated in a garlicky lemon sauce, topped with golden breadcrumbs that crunch with every bite. The mashed sardines melt into the oil and give the sauce body without really announcing themselves, which makes this a good entry point for kids who are wary of fish.

It's the kind of weeknight dinner you can throw together without much planning, using what's already in your pantry, no trip to the fish counter required. Twenty five minutes is all it takes from start to finish, and the result tastes richer than its price tag suggests.

The ingredients

4 people

Pantry

  • Spaghettioften in the pantry 400 g
  • Canned sardines in oiloften in the pantry 3
  • Breadcrumbsoften in the pantry 6 tbsp
  • Chili flakesoften in the pantry 1 pinch
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 3 cloves
  • Lemon 1
  • Parsley 1 bunch

Allergens Gluten, Fish

The step by step recipe

  1. Cook the spaghetti in a large pot of boiling salted water and save a cup of the cooking water. 10 min

    The cloudy cooking water binds the sauce, don't throw it out.

  2. Toast the breadcrumbs in a skillet with a spoonful of oil until golden, then set aside. 4 min

    Watch closely, they go from golden to burnt in seconds.

  3. In the same skillet, heat the rest of the oil with the chopped garlic and chili, then mash the sardines with a fork. 3 min

    Mash the sardines right in the skillet, they melt straight into the oil.

  4. Add the drained spaghetti, a little pasta water, the lemon juice, and the parsley.

    Toss briskly off the heat so the sauce coats every strand.

  5. Serve on plates and scatter with the golden breadcrumbs.

    Add the breadcrumbs at the very last moment so they stay crunchy.

Our tips to get it right

  • Pick sardines packed in olive oil rather than vegetable oil, their flavor stays cleaner once mashed into the skillet.
  • Always save more pasta water than you think you'll need, you can stir in another splash if the sauce thickens too fast as it cools.
  • Chop the parsley at the last minute, it keeps its bright color and fragrance instead of darkening on the plate.

The variations

  • Swap the sardines for anchovies for a softer, saltier sauce, and cut back on the added salt.
  • For a fish-free version, replace the sardines with chopped sun-dried tomatoes and capers, the salty, savory edge stays intact.
  • For picky kids, mash the sardines further into the sauce and skip the chili, the texture turns milder and less noticeable.

What to serve it with

  • A fennel and orange salad
  • Crusty bread for mopping up sauce
  • A glass of dry white wine

Storage

This dish keeps for 2 days in the fridge in a sealed container, with the breadcrumbs stored separately so they don't go soft. Reheat the pasta in a skillet with a splash of water to loosen the sauce, and add fresh breadcrumbs just before serving.

Questions about this dish

Can I use fresh sardines instead of canned ones?

Yes, but you'll need to fillet them and cook them in the pan for a few minutes first. Canned sardines are faster and give a creamier sauce thanks to their oil.

Can I toast the breadcrumbs ahead of time?

Yes, toast them in the morning and store them in an airtight container at room temperature. They'll stay crunchy for several hours, as long as you don't mix them into the pasta too early.

Does this dish freeze well?

Not really, the spaghetti loses its texture once thawed and the breadcrumbs turn completely soft. It's better to make it fresh right before eating, since it's quick enough anyway.

How do I make the flavor milder for young kids?

Skip the chili and use less garlic, or cook the garlic a bit longer so it turns mellower. You can also mash the sardines more so they blend completely into the sauce.

How long does it take to make a pan of spaghetti with sardines and golden toasted breadcrumbs?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a pan of spaghetti with sardines and golden toasted breadcrumbs?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pan of spaghetti with sardines and golden toasted breadcrumbs cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish. Always check the labels of the products you buy.

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