Weeknight Sardine & Tomato Pasta with Lemony Breadcrumbs

A cozy, pantry-friendly pasta for cooler nights, with a little of the Portuguese coast in every bite.

Introduction

When the evenings get shorter and dinner needs to happen fast, this is the bowl we reach for. A quick garlicky tomato sauce, a tin of wild sardines folded in at the end, and a handful of crunchy lemon breadcrumbs on top. It tastes like it simmered all afternoon, but it comes together in the time it takes to boil the pasta.

Why Sardines?

Skin & Bone Wild Sardines are wild caught, steamed (never fried) and hand-packed in Portugal with just three ingredients: sardines, extra virgin olive oil and sea salt. Every tin brings 18g of protein and is rich in omega-3s, and that golden oil does double duty here, toasting the breadcrumbs and starting the sauce.

Prep: 5 minutes  |  Cook: 15 minutes  |  Total: 20 minutes

Ingredients (Serves 2)

• 1 tin Skin & Bone Wild Sardines in olive oil
• 6 oz (170 g) spaghetti or bucatini
• 1 tbsp extra virgin olive oil, plus more if needed
• 1/3 cup panko or coarse dried breadcrumbs
• Zest and juice of 1/2 lemon
• 3 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes (or to taste)
• 1 tbsp tomato paste
• 1 cup canned crushed tomatoes (about half a 14.5 oz can)
• 1 tbsp capers, drained
• Small handful fresh parsley, chopped
• Salt and freshly cracked black pepper

Instructions

1. Boil the Pasta

   Bring a large pot of well-salted water to a boil and cook the pasta until just al dente. Before draining, scoop out about 1/2 cup of the starchy pasta water.

2. Toast the Breadcrumbs

   While the water heats, spoon 1 tablespoon of oil from the sardine tin into a large skillet over medium heat. Add the breadcrumbs and a pinch of salt and stir for 2 to 3 minutes until golden, then stir in the lemon zest and tip them into a small bowl.

3. Start the Sauce

   In the same skillet, warm the rest of the tin's oil with the tablespoon of olive oil over medium-low heat. Add the garlic and pepper flakes and cook for 1 to 2 minutes until fragrant but not browned, then stir in the tomato paste for a minute.

4. Simmer

   Add the crushed tomatoes and capers, season lightly with salt and pepper, and simmer for 5 to 6 minutes until slightly thickened.

5. Fold in the Sardines

   Break the sardines into large chunks and stir them gently into the sauce. Let them warm through for about a minute, without stirring too much, so they stay in tender pieces.

6. Toss and Serve

   Add the drained pasta, a squeeze of lemon juice and a splash of the reserved pasta water, and toss until glossy, adding more water if it looks dry. Divide between bowls and finish with the lemony breadcrumbs and parsley.

Notes

• No breadcrumbs? Crush a few crackers or skip them and finish with extra lemon zest.
• Add greens: stir a handful of baby spinach or chopped kale into the sauce for the last 2 minutes.
• Prefer the water tin? Use Skin & Bone Wild Sardines in water and toast the crumbs and start the sauce with 2 to 3 tablespoons of extra virgin olive oil instead. Taste for salt, as that tin has no added salt.
• Make ahead: the breadcrumbs keep in an airtight jar for a few days. The pasta itself is best eaten straight away.

Final Thoughts

Some weeknights call for something warm, quick and honest, and this pasta is exactly that. A good tin, a few pantry staples and twenty minutes is all it takes. Keep a few tins of Skin & Bone Wild Sardines in the cupboard and dinner is never far away.