Looking for a fresh, easy weeknight pasta? This lemon sardine pasta is ready in under 30 minutes, making it perfect for busy evenings when you still want something special. Creamy yet bright with lemon and parsley, it’s a Mediterranean twist on classic seafood pasta that’s surprisingly budget-friendly.
Even if you’re not usually a fan of canned fish, give this a try — the sardines melt into the sauce, adding a rich, savory depth without being overpowering. Finished with a generous squeeze of lemon and a handful of fresh parsley, every bite tastes like summer by the sea.
Lemon Sardine Pasta
In just under 30 minutes, you’ll have a bowl of pasta that’s creamy, lemony, and loaded with tender sardines — a dish that tastes like it took much longer to prepare. Pair it with a simple green salad or some crusty bread, and you’ve got a meal that’s both effortless and impressive. Enjoy this bright, Mediterranean-inspired comfort food any night of the week!
Ingredients
- 350 g linguine pasta or spaghetti
- 1 small tin of sardines in oil about 100-120g, drained
- 1 medium onion finely chopped
- 2 cloves garlic minced (optional)
- ½ cup dry white wine
- Zest of 1 lemon
- Juice of 1 lemon
- ½ cup heavy cream
- 2 tbsp olive oil plus more if needed
- Small bunch fresh flat-leaf parsley roughly chopped
- 1 tsp Salt
- Freshly ground black pepper
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Reserve ½ cup pasta water, then drain.
Make the sauce:
- In a large skillet over medium heat, warm the olive oil.
- Add the chopped onion (and garlic if using). Sauté for 3-4 minutes until soft and translucent.
Add the sardines & deglaze:
- Add the sardines to the pan, breaking them up gently with a spoon. Pour in the white wine and let it simmer for 2-3 minutes until reduced slightly.
Finish with lemon & cream:
- Stir in the lemon zest and juice. Lower the heat and pour in the cream. Simmer for 1-2 minutes until the sauce slightly thickens. Season with salt and black pepper.
Toss with pasta:
- Add the drained linguine to the sauce. Toss well to coat, adding reserved pasta water a little at a time until the sauce clings to the pasta.
Garnish & serve:
- Remove from heat. Top generously with chopped fresh parsley. Serve immediately with extra lemon wedges if desired.
Notes
For extra heat, add a pinch of red pepper flakes when sautéing the onions.
Try with whole wheat linguine for a nuttier flavor.
Swap sardines for tinned mackerel or anchovies if you prefer.
A sprinkle of grated Parmesan or Pecorino on top is also lovely.
Nutrition
Calories: 540kcalCarbohydrates: 73gProtein: 14gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 38mgSodium: 607mgPotassium: 343mgFiber: 4gSugar: 5gVitamin A: 448IUVitamin C: 19mgCalcium: 71mgIron: 2mg
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Last Updated on July 15, 2025 by Flavorado
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