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Tasty Sardine Tomato Pasta with Zesty Gremolata – Easy to Make!


  • 75g wholemeal spaghetti
  • 1⁄2 x 120g can sardines in oil
  • ½ tbsp capers, drained
  • 2 garlic cloves, crushed
  • 2 tomatoes, roughly chopped
  • 30g rocket
  • ½ lemon, zested
  • Small handful of parsley, finely chopped


Cook the pasta following pack instructions in a large pan of boiling salted water. Heat 1 tablespoon oil from the can of sardines in a non-stick frying pan over medium heat and sizzle the capers and half the garlic for 1-2 minutes until fragrant. Tip in the tomatoes and fry for 4-5 more minutes until softened and bursting. Stir in the sardines and rocket, tossing a few times to break up the fish and wilt the leaves. Season with salt and pepper.

For the gremolata, combine the lemon zest, parsley, and remaining garlic in a small bowl, and season with salt and pepper. Drain the pasta and top with the sardine sauce and gremolata.