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Sardine Lemon and Caper Pasta

Sardine Lemon and Caper Pasta


Servings: 4


  • 12 ounces (340g) Big Green Organic Buckwheat Pasta
  • 2 cans (4.4 ounces each) of sardines in olive oil, drained
  • 2 tablespoons capers, rinsed and drained
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese for serving (optional)


  1. Cook the Pasta:

    • Bring a large pot of salted water to a boil.
    • Cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Prepare the Sardine Mixture:

    • In a large skillet, heat the olive oil over medium heat.
    • Add minced garlic and cook until fragrant, about 1 minute.
    • Add the drained sardines to the skillet, breaking them up gently with a fork.
    • Stir in the capers, lemon zest, and red pepper flakes if using. Cook for another 2-3 minutes, allowing the flavors to meld together.
    • Squeeze the juice of one lemon over the sardine mixture and stir to combine. Remove from heat.
  3. Combine Pasta and Sardine Mixture:

    • Add the cooked pasta to the skillet with the sardine mixture.
    • Toss well to coat the pasta evenly. If the mixture seems too dry, add some of the reserved pasta water, a little at a time, until desired consistency is reached.
    • Season with salt and black pepper to taste.
  4. Serve:

    • Transfer the pasta to serving plates or a large platter.
    • Garnish with chopped parsley and grated Parmesan cheese if desired.
    • Serve immediately and enjoy!


  • Use good quality sardines packed in olive oil for the best flavor.
  • Adjust the amount of lemon juice and zest according to your taste preference.
  • Feel free to add more red pepper flakes if you prefer a spicier dish.
  • Reserve some pasta water to adjust the consistency of the sauce if needed.
  • This dish pairs well with a simple green salad or crusty bread on the side.

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