Sardine Tomato Spaghetti with Lemon Gremolata

Name: Sardine Tomato Spaghetti with Lemon Gremolata
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 60 g sardines in oil; 75 g wholemeal spaghetti; 2 tomatoes, roughly chopped; 30 g arugula; 2 cloves garlic, crushed; 1/2 tbsp capers, drained; 1/2 lemon, zested; 1 small handful parsley, finely chopped

This sardine tomato spaghetti is a fast, flavor-packed pasta dinner made with juicy tomatoes, briny capers, peppery rocket, and tender sardines. A fresh lemon and parsley gremolata adds brightness and balance, making this an easy weeknight meal that feels far more special than its short cook time suggests.

Servings1 Portions

Prep Time5 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

sardines in oil
60 g
wholemeal spaghetti
75 g
tomatoes, roughly chopped
2
arugula
30 g
garlic, crushed
2 cloves
capers, drained
0.5 tbsp
lemon, zested
0.5
parsley, finely chopped
1 small handful

Step-by-Step Instructions

Bring a large pan of salted water to a boil and cook the wholemeal spaghetti according to the package directions until al dente. Reserve a splash of the pasta water, then drain.

While the pasta cooks, heat 1 tbsp oil from the sardine can in a non-stick skillet over medium heat. Add the capers and half of the crushed garlic, and cook for 1 to 2 minutes until fragrant. Add the chopped tomatoes and cook for 4 to 5 minutes, stirring occasionally, until softened and starting to break down. Gently stir in the sardines and rocket, tossing just until the fish flakes and the leaves wilt. Season to taste, then add the drained pasta and a little reserved pasta water if needed to loosen the sauce.

In a small bowl, mix the lemon zest, parsley, and remaining garlic to make the gremolata. Divide the pasta between bowls and spoon the gremolata over the top before serving.

Chef's Tips

If you do not have rocket, use baby spinach or arugula. For the best texture, add the sardines at the end so they stay in soft chunks rather than breaking down completely. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.