Pasta With Sardines - Mark Bittman
Pasta With Sardines - Mark Bittman is a easy Italian recipe that serves 4. 450 calories per serving. Recipe by The New York Times on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $7.01 total, $1.75 per serving
Ingredients
- 400 g Perkotelli Pasta (short, thick tubes; can substitute with any short pasta)
- 2 cans Canned Sardines in Olive Oil (about 3.75 oz each; choose good quality sardines packed in olive oil)
- 1 medium White or Yellow Onion (peeled and thinly sliced)
- 4 Tbsp Olive Oil (extra‑virgin for toasting breadcrumbs; additional oil from sardine cans can be used for onions)
- 1/2 cup Fresh Breadcrumbs (preferably from day‑old crusty bread, toasted until golden)
- 1 tsp Lemon Zest (zest of one medium lemon, no white pith)
- 1 Tbsp Capers (rinsed and drained)
- 1/4 tsp Red Chili Flakes (optional, for a mild heat)
- 2 Tbsp Fresh Parsley (chopped, for garnish and color)
- to taste Kosher Salt (for pasta water and seasoning)
- to taste Freshly Ground Black Pepper (optional, for finishing)
Instructions
Toast Breadcrumbs
Heat 2 Tbsp olive oil in a small frying pan over medium heat. Add the fresh breadcrumbs and stir constantly until they turn golden and crisp, about 3‑4 minutes. Transfer to a small bowl and set aside.
Time: PT4M
Temperature: medium
Slice Onion
Peel the medium onion and slice it thinly (about 1‑2 mm).
Time: PT3M
Sauté Onions
In a large skillet, heat the remaining 2 Tbsp olive oil over medium‑low heat. Add the sliced onion, a pinch of salt, and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Do not let the onion brown.
Time: PT5M
Temperature: medium‑low
Boil Pasta
While the onions cook, bring a large pot of salted water to a rolling boil. Add the perkotelli pasta and cook al dente according to package directions, usually 9‑11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta, leaving it slightly wet.
Time: PT11M
Temperature: boiling
Add Sardines and Flavorings
When the onions are tender, add the canned sardines (including their olive oil) to the skillet. Break the sardines into bite‑size pieces with the spoon. Stir in the lemon zest, capers, and red chili flakes (if using). Cook for 1‑2 minutes until everything is warmed through.
Time: PT2M
Temperature: medium
Combine Pasta and Sauce
Add the drained pasta to the skillet. Toss to coat, adding a splash (about ¼ cup) of the reserved pasta water at a time until the sauce clings lightly to the noodles and looks glossy. Adjust seasoning with salt and pepper.
Time: PT3M
Temperature: medium
Finish and Serve
Remove the skillet from heat. Sprinkle the toasted breadcrumbs and chopped parsley over the pasta. Serve immediately while hot.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 20 g
- Carbohydrates
- 55 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: pescatarian, dairy‑free, can be made gluten‑free with gluten‑free pasta and breadcrumbs
Allergens: fish, gluten
Ingredient Substitutions
- Instead of Perkotelli Pasta: rigatoni, penne
- Instead of Canned Sardines in Olive Oil: canned anchovies, canned mackerel
- Instead of White or Yellow Onion: shallot, leek
- Instead of Olive Oil: vegetable oil, grapeseed oil
- Instead of Fresh Breadcrumbs: panko, crushed crackers
- Instead of Lemon Zest: lime zest
- Instead of Capers: green olives, chopped
- Instead of Red Chili Flakes: fresh chili, minced
- Instead of Fresh Parsley: cilantro, basil
- Instead of Kosher Salt: sea salt
- Instead of Freshly Ground Black Pepper: white pepper
Equipment Needed
- Large Pot
- Colander
- Large Skillet or Saute Pan
- Small Frying Pan
- Wooden Spoon
- Microplane or Fine Grater
- Measuring Spoons
- Chef’s Knife
- Cutting Board
- Serving Bowl
Critical Steps — Do Not Skip
- Toast the breadcrumbs until golden and crisp – they provide essential texture.
- Cook the onions low and slow so they stay sweet and soft without browning.
- Reserve pasta cooking water to create a silky emulsion with the sardine oil.
- Combine pasta with sauce while hot and add water gradually to achieve the right consistency.
Chef Tips from the Video
- Use high‑quality sardines packed in extra‑virgin olive oil for the richest flavor.
- A pinch of lemon zest brightens the briny sauce; don’t over‑zest.
- If you like extra heat, finish with a drizzle of chili‑infused olive oil.
Troubleshooting
Breadcrumbs become soggy after mixing.
Add breadcrumbs at the very end, just before serving, and toss quickly.
Onions turn brown instead of soft.
Cook over medium‑low heat and add a splash of oil or water if the pan dries out.
Sauce is too dry.
Add more reserved pasta water, a tablespoon at a time, until the sauce coats the pasta.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently and add a splash of water to revive the sauce.
Freezer: Not recommended; pasta may become mushy and breadcrumbs lose crunch.
Room temperature: Do not leave at room temperature for more than 2 hours due to fish.
Make-Ahead Tips
- Toast the breadcrumbs a day ahead and store in an airtight jar; they stay crisp.
- Zest the lemon and rinse capers in advance; keep refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Pasta with Sardines in Sicilian cuisine?
Sicilian cuisine has long embraced humble, pantry‑based dishes that make the most of the island’s abundant seafood. Sardine pasta, known locally as "pasta con le sarde," dates back to pre‑industrial times when fresh fish was scarce and preserved sardines provided protein and flavor. The dish reflects the Sicilian tradition of combining briny fish with citrus, capers, and toasted breadcrumbs, creating a balance of salty, sour, and crunchy textures.
What are the traditional regional variations of Sardine Pasta in Sicily?
In eastern Sicily, the classic version includes raisins, pine nuts, and saffron, giving it a sweet‑savory profile. Coastal towns often omit the raisins and focus on the bright lemon‑caper‑breadcrumb combination, as shown in this recipe. Some inland villages add fennel or wild herbs, while the western coast may incorporate tomato‑based sauces, though the original pre‑tomato version is the most austere.
How is authentic Pasta with Sardines traditionally served in Sicily?
The dish is served hot, directly after tossing, with a generous sprinkle of toasted breadcrumbs and fresh parsley. It is typically enjoyed as a first course (primo) during lunch or dinner, often accompanied by a crisp white wine such as Grillo or Inzolia. The breadcrumbs are meant to be added just before eating to preserve their crunch.
What occasions or celebrations is Pasta with Sardines traditionally associated with in Sicilian culture?
Pasta with sardines is a staple for everyday meals but also appears during religious festivals like the Feast of Saint Agatha, when fish is served as a sign of fasting. It is common at family gatherings in coastal villages where sardines are harvested fresh and preserved for the winter months.
What other Sicilian dishes pair well with Pasta with Sardines?
Pair it with a simple Insalata di Finocchi (fennel salad) dressed with orange vinaigrette, or with grilled eggplant caponata. A glass of dry Sicilian white wine and a slice of crusty bread help balance the briny flavors.
What makes Pasta with Sardines special or unique in Sicilian cuisine?
The dish showcases the Sicilian principle of "less is more"—using just a few high‑quality ingredients—sardines, lemon, capers, and breadcrumbs to create a complex flavor profile. Its reliance on preserved fish and citrus reflects the island’s historic need to store food through hot summers.
What are the most common mistakes to avoid when making Pasta with Sardines?
Common errors include over‑browning the onions, which adds bitterness, under‑toasting the breadcrumbs, resulting in a soggy texture, and draining the pasta too thoroughly, leaving no starch‑rich water to bind the sauce. Follow the critical steps to keep the onions sweet, breadcrumbs crisp, and sauce glossy.
Why does this Pasta with Sardines recipe use reserved pasta water instead of cream or butter?
Traditional Sicilian sardine pasta relies on the natural emulsification of pasta starch and the oil from the sardines. Adding cream or butter would mask the bright, briny flavor and stray from the historic, minimalist preparation that highlights the fish and citrus.
Can I make Pasta with Sardines ahead of time and how should I store it?
You can toast the breadcrumbs and zest the lemon up to a day in advance. Cook the pasta and combine with the sauce no more than a few hours before serving; store leftovers in the refrigerator in an airtight container and reheat gently, adding a splash of water to revive the sauce.
What does the YouTube channel The New York Times specialize in?
The New York Times YouTube channel produces high‑quality food journalism, featuring recipes, cooking techniques, and culinary culture stories from its acclaimed "Cooking" section. It blends rigorous reporting with accessible home‑cooking instruction.
How does the YouTube channel The New York Times' approach to Italian cooking differ from other cooking channels?
The New York Times emphasizes historical context and ingredient provenance, often highlighting lesser‑known regional dishes like pre‑tomato Sicilian sardine pasta. Its videos combine storytelling with precise, step‑by‑step guidance, whereas many channels focus primarily on visual appeal or trendy shortcuts.
Last updated: September 1, 2026
