Dinner

Lemon Pepper Pasta with Sardines Recipe

ByAiden Wells February 9, 2026February 9, 2026

Introduction

This Lemon Pepper Pasta with Sardines is a bright and flavorful dish that comes together quickly, perfect for a satisfying weeknight meal. The combination of zesty lemon, spicy sardines, and crunchy toasted breadcrumbs creates a delightful balance of textures and tastes.

Three small round bundles of spaghetti with green spinach leaves mixed inside sit neatly on a white speckled plate. The creamy beige pasta is sprinkled with tiny bits of light brown breadcrumbs and small pieces of purple onion, giving texture across the dish. A silver fork rests on the plate’s edge, contrasting softly with the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz spaghetti
1 can King Oscar Brisling Sardines with Spicy Cracked Pepper, drained
1 tablespoon olive oil
2 cloves garlic, smashed and thinly sliced
1/2 red onion, finely diced
1 lemon, zested and juiced
1/3 cup grated Parmesan or Pecorino Romano, plus more to finish if desired
3 handfuls baby arugula
Sea salt, to taste
Generous amount of cracked black pepper
1/2 cup toasted panko breadcrumbs

Instructions

Step 1: Cook the spaghetti according to the package directions until al dente. Drain and set aside.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the diced red onion, sliced garlic, and a pinch of sea salt. Cook, stirring occasionally, until the onion is tender and the garlic fragrant, about 3 minutes.
Step 3: Add the drained sardines to the skillet and gently flake them into chunks using a spatula or spoon. Stir to combine and warm through, about 2 minutes.
Step 4: Transfer the cooked spaghetti to the skillet with the sardine mixture. Toss to coat the pasta evenly. Add the lemon juice, lemon zest, grated cheese, baby arugula, and a generous amount of cracked black pepper. Toss again to distribute all ingredients well. Taste and add more sea salt if needed.
Step 5: Finally, sprinkle in the toasted panko breadcrumbs and give the pasta one last toss. Serve immediately while warm.

Tips & Variations

For extra crunch, you can add toasted nuts like pine nuts or walnuts along with the panko breadcrumbs.
If you prefer a milder sardine flavor, rinse the canned sardines briefly before draining.
Swap baby arugula for spinach or kale if desired for a different leafy green texture.
Use gluten-free pasta and gluten-free breadcrumbs for a gluten-free version of this dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The toasted breadcrumbs may soften over time, so it’s best to add fresh breadcrumbs when reheating. Reheat gently on the stovetop or in the microwave until warmed through.

How to Serve

A close-up view of a black cooking pan filled with a pile of light yellow spaghetti mixed with bright green leafy spinach and small bits of purple onion. The top layer is sprinkled with a thick, crumbly, golden brown breadcrumb topping. A wooden spoon sits inside the pan on the right, partially under the pasta, with some breadcrumbs and spinach around it. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh sardines instead of canned?

Yes, but fresh sardines require additional cleaning and cooking time. For convenience and consistent flavor, canned sardines are recommended in this recipe.

What can I substitute for grated cheese if I’m dairy-free?

You can use a dairy-free Parmesan-style cheese or nutritional yeast for a similar savory flavor without dairy.

Aiden Wells