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Sardine Spaghetti with Rocket

Sardine Spaghetti with Rocket

A delicious Sardine Spaghetti with Rocket recipe from the Dairy Diary.

Sardine Spaghetti with Rocket


Spaghetti 250-300g (9-110oz)

Anchovy fillets in oil 50g can

Olive oil 1 tbsp

Garlic 1- 2 cloves, peeled and crushed

Dried chilli flakes a pinch

Fresh white breadcrumbs 6 tbsp (about 50g/2oz)

Sardines in olive oil 120g can

Lemon 1, finely grated zest

Rocket 4 good handfuls (75g-110g/3-4oz)



Add spaghetti to a large pan of fast-boiling water. Cook according to pack’s instructions.


Meanwhile, tip anchovies with the oil into a large frying pan, then add olive oil, garlic and chilli flakes. Stir over gentle heat for 1-2 minutes until mushy. Turn up heat, add breadcrumbs and stir briskly until golden and crunchy. Tip onto kitchen paper.


Flake sardines with a fork straight into pan and add oil.


Drain pasta, reserving some cooking water. Tip it into frying pan, sprinkle in lemon zest, a little pasta water and half the rocket. Use tongs to toss together. Divide between four hot bowls and sprinkle each portion with more rocket and anchovy crumbs.

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