Pasta with sardines, cherry tomatoes and breadcrumbs

Ingredients

• 320 ggluten-free spaghetti
• 400 gsardines
• 2 filletsdesalted anchovies
• 270 gcherry tomatoes
• 1 clovegarlic
• 25 ggluten-free breadcrumbs
• to tasteparsley
• 30 gsalted capers, desalted
• to tastedried chilli
• 30 gextra-virgin olive oil

Instructions

1. 1

   Toast the breadcrumbs

   Warm 15 g of the olive oil with a clove of garlic in a frying pan. Add the gluten-free breadcrumbs and toast gently for about 3 minutes, then transfer them to a bowl.

2. 2

   Prepare the sardines

   Finely chop the parsley and mix it into the toasted breadcrumbs. Clean the sardines by removing their heads, fins and backbones; open them out and rinse them well under running water.

3. 3

   Cut and boil

   Cut the sardines into 1 cm pieces and quarter the cherry tomatoes. Cook the spaghetti in a pan of boiling salted water.

4. 4

   Cook the sauce

   Put the remaining 15 g of olive oil in a frying pan with a clove of garlic and the desalted anchovies. Let the anchovies melt over a low heat for about 3 minutes, then add the sardines and cherry tomatoes.

5. 5

   Add the capers

   Stir well and cook over a medium heat for 5 minutes. Meanwhile, desalinate the capers and roughly chop them; add them to the pan after the 5 minutes.

6. 6

   Toss the pasta

   Taste and add salt if needed. Drain the spaghetti when al dente, add it to the frying pan and toss briefly with the sauce.

7. 7

   Finish and serve

   Divide the pasta between plates and top each with a spoonful of toasted breadcrumbs and a pinch of chilli powder.

What is pasta with sardines?

Pasta with sardines is a familiar idea in Italian cooking, especially in Sicily, where fish, pasta and bold savoury accents often come together. This version pairs gluten-free spaghetti with fresh sardines, cherry tomatoes, anchovies and capers.

The toasted parsley breadcrumbs provide a crisp finish against the tender fish and pasta. They also add a herby note without making the sauce heavy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 31g protein, 74g carbs, 20g fat.

Most of the carbohydrates come from the spaghetti, with a smaller contribution from the breadcrumbs; sardines provide much of the protein and some of the fat. Olive oil adds further fat, while anchovies and capers contribute salt. Pair a serving with leafy vegetables or salad for a more balanced plate.

The fish and savoury ingredients

Sardines: Removing the head, fins and backbone makes them easier to eat and allows the small pieces to cook quickly. Cut them evenly so they warm through at roughly the same pace.

Anchovies and capers: The anchovies melt into the oil to form a savoury base, while the capers bring sharp, briny pops. Desalt the capers before adding them, then taste before adding any extra salt.

Why toast the breadcrumbs separately

Breadcrumbs: Toasting them in oil first helps them turn golden and stay crisp rather than soaking up the tomato and fish juices. Keep the heat gentle and stir often; gluten-free crumbs can brown quickly.

Parsley: Mixing the chopped parsley into the crumbs distributes its fresh flavour through the topping. Keep this mixture aside until serving so it does not soften in the pan.

Cook the sauce gently

Anchovies: Give them about 3 minutes over a low heat to soften and dissolve into the oil. Avoid rushing this stage with high heat, which can scorch the garlic before the anchovies have melted.

Sardines and tomatoes: Cook the mixture for 5 minutes over a medium heat, stirring gently. The sardines should be cooked through and the tomatoes softened, while still holding some shape.

Getting the pasta texture right

Al dente: Check the spaghetti towards the end of its cooking time and drain it while it still has a little bite. Gluten-free pasta can become soft quickly, so follow the packet timing and taste a strand.

Tossing: Add the drained pasta to the pan and toss briefly to coat it with the sauce. Keep the breadcrumb topping off the pasta until it is plated to preserve its crunch.

What to serve alongside

A crisp green salad or simply dressed leafy vegetables make a fresh contrast to the oily fish and salty capers. Serve them alongside rather than stirring them into the pasta.

Since the dish already includes pasta, fish and breadcrumbs, keep any extra sides straightforward. A lemon wedge can also be offered at the table for a bright finish.

Recipe notes & tips

• Rinse the cleaned sardines well and check that no backbone remains.
• Use a low heat while the anchovies soften so the garlic does not burn.
• Desalt the capers and taste the sauce before seasoning with salt.
• Stir the breadcrumbs frequently as they toast to help them colour evenly.
• Check the spaghetti early and drain it while it is still al dente.
• Add the breadcrumb topping only after plating to keep it crisp.

Variations

• Add lemon: Finish with a little lemon zest for a fresh citrus note.
• Use fresh chilli: Replace the dried chilli with a small amount of finely sliced fresh chilli.
• Change the herbs: Try chopped mint in place of some of the parsley.
• Add more vegetables: Stir in a handful of spinach near the end of cooking.
• Try another pasta shape: Use gluten-free penne or linguine and cook it according to its packet instructions.

Common mistakes to avoid

• Burnt garlic: Keep the heat gentle and remove the garlic if it colours too quickly.
• Soggy breadcrumbs: Toast them separately and add them only when serving.
• Overcooked sardines: Cut them into even pieces and stick to the 5-minute cooking time.
• Too much salt: Desalt the capers and taste before adding extra seasoning.
• Soft spaghetti: Check it before the packet's full cooking time has elapsed.
• Broken tomatoes: Stir the sauce gently so the quartered tomatoes keep some shape.

How to store

Refrigerate leftover pasta in an airtight container and eat within 2 days. Reheat gently in a frying pan until piping hot; store any leftover breadcrumbs separately and add them after reheating.

Frequently asked questions