Lemony Orecchiette with Sardines and Herbs

Difficulty: Easy | Makes: 4 Servings

This simple, tasty pasta dish by Marissa Feldman (@marissamakes__) combines the tart flavor of lemon and umami depth from our sardines.



  • 1 lb. orecchiette or pasta or choice
  • 2 tins Roland® Skinless & Boneless Sardines in Olive Oil, drained
  • 3 cloves garlic, sliced thinly
  • 1/2 a shallot, diced finely
  • 1 tablespoon red chili flakes
  • 1/3 cup chopped fresh parsley, loosely packed
  • 1/3 cup chopped fresh dill, loosely packed
  • 1/4 cup pine nuts
  • 1 cup reserved pasta cooking water
  • Juice and zest from one large lemon
  • Salt and pepper, to taste
  • Oil for sautéing


  1. Start by toasting the pine nuts. Add the pine nuts to a dry pan and toast on medium-high heat until lightly browned and fragrant. Set aside
  2. Bring a large pot of water to a boil and cook your pasta according to package instructions. In the last 5 or so minutes of cooking time, prepare the sauce
  3. In a large pan, heat a few tablespoons of oil over medium heat and add your garlic and shallot, sautéing until fragrant and translucent
  4. Add the pepper flakes, half the lemon zest, and drained sardines. Gently break up the sardines with a wooden spoon to create smaller pieces (but don't mash them)
  5. Saute until warmed through. At this point your pasta should be just about done. Reserve 1 cup of pasta cooking water and drain the rest
  6. Add the cooked pasta to the pan with the aromatics and sardines and toss to combine.
  7. Reduce the heat to low and add the lemon juice, half of each of the herbs, and salt and pepper. Mix to combine and add the reserved pasta water as needed to loosen
  8. Taste and correct with salt and pepper
  9. To serve, garnish each plate with pine nuts, more lemon zest, and herbs. Enjoy!

*Find Marissa on Instagram at @marissamakes_