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This Lemon Pasta with Sardines and Breadcrumbs was entirely inspired by the tin of Fishwife Sardines with Preserved Lemon sitting in my pantry. To be completely honest, up until recently I hadn’t tried much tinned fish. This all changed when Fishwife sent me some tinned fish to try out. I was blown away by how FRESH and FLAVORFUL their tinned fish was. Plus their packaging is so fun! I also used their tinned fish in this pantry pasta recipe.

Recipe Ingredients

Garlic Breadcrumb Ingredients

2 tbsp Olive Oil from Sardine Tin or use about 2 tbsp EVOO
2 cloves Garlic minced
2/3 cup Panko
Salt & Pepper to taste

Pasta Ingredients

8 oz Linguine or any long pasta shape; reserve 1 cup of pasta water
1 tbsp Olive Oil
1 Shallot minced
2 cloves Garlic minced
1/2 tsp Red Pepper Flakes use more or less based on spice preference
1 tbsp White Miso
1 tin Sardines I used Fishwife Preserved Lemon Sardines
2 tbsp Capers
Black Pepper to taste
1 Lemon zest and juice (additional to serve)
Fresh Parsley optional (to serve)
Seaweed Sambal Chili Crunch optional (to serve); sub with any chili crunch

Recipe Instructions

Garlic Breadcrumbs

Heat the oil from the tin of sardines or about 2 tbsp of regular EVOO over medium heat in a large-high rimmed pan. Add 2 cloves of minced garlic and cook 30 seconds, stirring often.
Add panko breadcrumbs and stir to combine. Cook for about 5 minutes then season to taste with salt and pepper. Cook for another 5 minutes or until the breadcrumbs are deeply golden. Make sure to stir very often to ensure the breadcrumbs don’t burn. Set aside to a plate for serving. Wipe out the pan.

Pasta

Cook pasta according to package instructions in salted water. Make sure to reserve about 1 cup of pasta water.
Meanwhile, in the wiped out breadcrumb pan, heat another 1 tbsp of EVOO over medium heat. Add the shallot and cook 3 minutes, stirring often. Add 2 more cloves of minced garlic, red pepper flakes, and the white miso. Stir to combine.
Add the tin of sardines. Break up the sardines with a wooden spoon and stir to combine. Add the capers and season to taste with black pepper. Cook for 2 minutes.
Add the zest of 1 lemon and 1/2 cup of hot pasta water. Simmer for a minute then add the juice of 1/2 a lemon.
Transfer over the cooked linguine to the pot. Pour in additional pasta water as needed and stir to combine everything together well.
Divide the pasta among bowls and top with the set aside breadcrumbs. Top with additional lemon juice, fresh parsley, and Seaweed Sambal Chili Crunch as desired.

Did you try this Lemon Pasta with Sardines and Breadcrumbs recipe? Leave a Review!

I love an easy pasta recipe – especially an easy pantry pasta recipe! This Lemon Pasta with Sardines and Breadcrumbs is light yet satiating, simple but flavorful, and uses many pantry staples.

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