Sardine Pasta

What to Put on the Table With Sardine Pasta

• Rocket salad
• Crusty bread
• Lemon wedges

How to Cook Sardine Pasta

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1. Boil the spaghetti in well-salted water for 1 minute less than the packet says. Keep a mug of the water, then drain.

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2. Heat 1 tablespoon of the oil in a pan over medium heat and toast the breadcrumbs for 3 minutes until golden. Tip out.

   Mark done Start 3 min timer

3. Add the rest of the oil to the pan with the garlic and chili and cook for 1 minute. Add the sardines and break them up with a fork.

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4. Add the pasta and a splash of the water and toss for 1 minute. Off the heat, add the lemon zest, juice, parsley and salt, and scatter with the crumbs.

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Worth Knowing Before You Cook

Watch the garlic; it turns bitter if it browns.

Loosen the sauce with pasta water a spoonful at a time.

Toast the crumbs separately so they stay crisp.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Keeping What's Left

Best eaten straight away. Leftovers keep in the fridge for 1 day; the crumbs soften, so add fresh ones.

Common Questions

Sardine Pasta Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.