Grilled Sardine Pasta with Lemon & Herbs

This grilled sardine pasta with lemon and herbs is a vibrant and refreshing dish that balances smoky fish with bright citrus and aromatic herbs. Simple yet elegant, it’s perfect for anyone who appreciates the depth of flavor that comes with fresh seafood, complemented by the tang of lemon and the freshness of herbs. Here’s how to make it.

Ingredients

• Pasta: 400g (spaghetti, linguine, or your favorite type)

• Fresh Sardines: 8-10 small sardines (cleaned and gutted) or high-quality canned sardines in olive oil

• Olive Oil: 3 tbsp (for grilling and cooking)

• Garlic: 3 cloves, minced

• Lemon: Zest and juice of 1 lemon

• Fresh Herbs: ¼ cup finely chopped parsley, basil, and thyme

• Chili Flakes (optional): A pinch, for a bit of heat

• Salt & Pepper: To taste

• White Wine (optional): ¼ cup, for deglazing

• Cherry Tomatoes (optional): 1 cup, halved, for extra sweetness and color

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Step 1: Grilling the Sardines

Start by preparing the fresh sardines. Preheat your grill or grill pan to medium-high heat. Rub the sardines with olive oil, salt, and pepper. If you like, stuff them with a sprig of thyme for added flavor. Grill the sardines for 2-3 minutes per side until they develop a nice char and are cooked through. Remove them from the grill, let them rest for a moment, then carefully remove the bones and flake the flesh into large chunks. Set aside.

Tip: If you’re using canned sardines, simply drain them and set them aside. A quick sear in a hot pan will help boost their flavor.

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Step 2: Cooking the Pasta

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, ensuring it’s al dente. Before draining, save about 1 cup of pasta cooking water, as it will help bring everything together in the sauce later.

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Step 3: Making the Sauce

In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Be careful not to burn the garlic—its delicate flavor should shine through.

If you’re using white wine, pour it into the pan to deglaze, scraping up any tasty bits left from grilling the sardines. Let the wine reduce for 1-2 minutes.

Add in the lemon zest and juice, and a pinch of chili flakes if you enjoy a little heat. Stir well to combine and cook for another minute.

Optional: If using cherry tomatoes, add them now and cook until they soften and release their juices, about 4 minutes. They’ll add a burst of sweetness and color to the dish.

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Step 4: Bringing It All Together

Add the cooked pasta to the skillet, tossing it in the sauce and incorporating all the flavors. Add some of the reserved pasta water if the sauce feels too dry. You want a silky texture that coats the pasta beautifully.

Next, fold in the flaked sardines, being gentle so the fish doesn’t break up too much. Taste and adjust the seasoning with salt, pepper, and a touch more lemon juice if needed.

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Step 5: Garnishing & Serving

Finish with a generous sprinkle of fresh chopped herbs. Drizzle a little more olive oil for richness, and serve immediately.

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Variations & Tips

• Alternate Fish: If sardines aren’t your choice, try grilled mackerel or anchovies—both will add a similar depth of flavor.

• For Extra Greens: Toss in a handful of fresh spinach or arugula just before serving for an added pop of color and freshness.

• Cheese: While it’s not typical, a small amount of grated Parmesan or Pecorino Romano can complement the dish for those who enjoy a cheesy finish.

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This grilled sardine pasta with lemon and herbs is a simple, elegant dish that allows fresh ingredients to shine. The combination of smoky fish, zesty lemon, and fragrant herbs makes for a satisfying and healthy meal that’s full of character.