Dinner

Sardine Tomato Pasta with Gremolata Recipe

ByCleo Brixton January 5, 2026January 5, 2026

Introduction

This Sardine Tomato Pasta with Gremolata is a quick and flavorful dish that combines simple pantry ingredients into a satisfying meal. The rich sardines and fresh tomato sauce pair beautifully with a zesty, herbaceous gremolata that brightens every bite.

A bowl of spaghetti pasta is topped with a saucy mix of cooked greens, chopped tomatoes, and small pieces of browned chicken or meat, all mixed together with some capers. The spaghetti is long and light brown, sitting at the bottom as the first layer. The second layer is the chunky tomato and green vegetable sauce with bits of meat scattered throughout, creating a colorful mix of red, green, and golden-brown textures. The bowl is white with a natural rough look, placed on a light gray cloth next to a small white bowl filled with chopped green herbs and a silver spoon. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

75g wholemeal spaghetti
½ x 120g can sardines in oil
½ tbsp capers, drained
2 garlic cloves, crushed
2 tomatoes, roughly chopped
30g rocket
½ lemon, zested
Small handful of parsley, finely chopped

Instructions

Step 1: Cook the pasta according to the package instructions in a large pan of boiling salted water until al dente. Drain and set aside.
Step 2: While the pasta cooks, heat 1 tablespoon of the sardine oil in a non-stick frying pan over medium heat. Add the capers and half of the crushed garlic, cooking for 1–2 minutes until fragrant.
Step 3: Add the chopped tomatoes to the pan and fry for 4–5 minutes until the tomatoes soften and start to burst, creating a sauce.
Step 4: Stir in the sardines and rocket, gently tossing to break up the fish and wilt the leaves. Season with salt and pepper to taste.
Step 5: For the gremolata, combine the lemon zest, parsley, and remaining garlic in a small bowl. Season lightly with salt.
Step 6: Serve the drained pasta topped with the sardine and tomato sauce, finishing with a sprinkle of gremolata for a fresh, zesty finish.

Tips & Variations

Use fresh cherry tomatoes or canned plum tomatoes if fresh aren’t available for a different texture.
If you prefer less fish flavor, reduce the sardines to ¼ of the can and increase the rocket for more greens.
Swap rocket for spinach or watercress for a milder leafy green.
Add a pinch of chili flakes when frying the garlic and capers for some heat.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or olive oil if it feels dry. The gremolata is best added fresh and not stored separately.

How to Serve

A white round shallow bowl holds a serving of spaghetti layered with chunks of red tomatoes and green leafy vegetables mixed with pieces of cooked fish that have a brownish, slightly crispy texture. The spaghetti is light brown and curled neatly in the bowl. The sauce and toppings rest on top, creating a colorful and textured appearance with bright reds, greens, and browns. A silver fork sits on the right side inside the bowl. To the left, a small white bowl filled with chopped green herbs and a small spoon inside rests on a soft faded blue-green cloth on a white marbled surface. In the background are salt and pepper shakers and a glass of water with a blue hue. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh sardines instead of canned?

Yes, but fresh sardines require cleaning and cooking before adding to the sauce. Canned sardines are convenient and already cooked, making this recipe quick and easy.