Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


In the Kitchen With Amelia & Teddy: Pasta With Sardines

Pasta With Sardines

  • Makes


  • Meal
  • Prep

    15 minutes
  • Cook

    15 minutes
  • Total

    30 minutes


  • 2-3 tablespoons olive oil
  • ½ onion, sliced
  • 2 cloves garlic, sliced
  • 1 can olive-oil-packed sardines
  • 1 lb. dried spaghetti
  • salt
  • 1 bunch of parsley, roughly chopped
  • 1 cup toasted breadcrumbs
  • grated Parmesan
  • dried chile flakes (optional)


  • 1. Heat the olive oil in a large pan. Add the onion and garlic and cook until soft, about 5 to 7 minutes. Add the sardines and their olive oil. Fry as you break the sardines up with a wooden spoon. Once the sardines have been broken down, turn the heat off.

  • 2. Cook the pasta in salted boiling water. While it’s cooking, chop the parsley, removing any pieces of thick stems. Just before pulling the pasta, scoop out about a cup of the pasta water and set aside.

  • 3. When the pasta is almost al dente, turn the heat back on under the pan of sardines; remove the pasta from its pot with tongs and drop it directly into the pan. Start by adding about ¼ cup of the pasta water and mix the sardines and the onions through the pasta. Add more water if it seems at all dry. When the noodles and sauce are nicely mixed, add half the breadcrumbs and parsley and mix them through.

  • 4. Serve the pasta in bowls, topped with more breadcrumbs, parsley, Parmesan, and dried chile. 

Recipe adapted from An Everlasting Meal by Tamar Adler

More from food