Sardine pasta with crunchy parsley crumbs

Sardine pasta with crunchy parsley crumbs

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(16 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4

An affordable way to include oily fish in your diet. Canned sardines are a great source of omega 3 and add oomph to this simple, family pasta dish

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal536
  • fat14g
  • saturates3g
  • carbs75g
  • sugars8g
  • fibre6g
  • protein25g
  • salt1.1g


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g dried breadcrumbs
  • 3 garlic cloves, finely chopped
  • 1 rosemary sprig, leaves finely chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 x 120g cans sardines, drained



    Sardines are named after the island of Sardinia, where they were once found in abundance. Found…

  • 500g passata
  • 50g sliced black olives, drained
  • 350g linguine or fusilli
  • small pack parsley, leaves chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 25g parmesan, finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat 1 tsp olive oil in a non-stick frying pan over a low-medium heat. Add the breadcrumbs and cook, stirring, until they start to turn golden. Add another 1 tsp oil and the garlic. Cook, stirring, for a moment, then tip onto a plate and set aside to cool.

  2. Put a large pan of salted water on to boil. Return the frying pan to a medium heat. Add the remaining 1 tsp olive oil with the rosemary and the sardines. Cook for 2-3 mins, gently breaking up the sardines with a wooden spoon. Pour in the passata, add the olives and leave to simmer gently for about 10 mins.

  3. Meanwhile, add the pasta to the boiling water and cook following pack instructions. Stir the parsley and half the Parmesan into the breadcrumbs. Drain the pasta, reserving a little of the cooking water. Add a splash of the water to the tomato sauce until it is thin enough to coat the pasta, then stir in the remaining Parmesan. Toss the pasta in the sauce and serve in bowls, each topped with a handful of the crunchy breadcrumbs.

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Comments, questions and tips

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4th Aug, 2020
Great simple quick recipe. I used sardines in tomato sauce, canned tomatoes instead of passata and capers instead of olives. Was a kind of storecupboard recipe for me. I did the breadcrumbs, they really make the dish.
mrsmach's picture
2nd Oct, 2019
Didn’t put breadcrumbs on and added green beans, loved it
24th Apr, 2019
A cheap and tasty recipe. I didn't have any dried breadcrumbs so made some from a seeded brown loaf instead - the crunch really added to the dish.
mercuryzelda's picture
20th May, 2018
Delicious. The only change I made was using capers instead of olives and it still worked brilliantly. Will definitely make this one again!
1st Apr, 2017
Very tasty, economical and simple to make. A good way of getting my children to eat more oily fish. I add some crushed chilli flakes to the sardine & rosemary stage.
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