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Spaghetti with sardines & capers


  • Heat a thin layer of oil in a large heavy-bottomed pan and gently fry the capers until they puff up a little. Then drain well in a sieve, retaining the oil. 
  • Return the oil with fresh oil to make up 1/3 cup to the pan and gently cook the garlic and crumbs until golden, regularly stirring with a wooden spoon. Be careful not to burn! 
  • Then transfer the crumbs to a bowl and combine with 3 tbsp each pecorino and parsley. Set aside. 
  • At the same time, cook the spaghetti in a large pot of lightly salted, boiling water until al dente. Drain well. 
  • Wipe out the pan and briefly cook the sardines with the retained oil. 
  • Then add the pasta with the stock and crumb mixture to the pan. Gently toss until well combined and serve in individual bowls with a little extra oil, pecorino and parsley sprinkled on top.


  • olive oil
  • ½ cup capers, rinsed, drained & dried
  • 2 garlic cloves, crushed
  • 2 cups Panko crumbs (or fresh, coarse breadcrumbs)
  • 5 tbsp grated pecorino cheese
  • 5 tbsp chopped fresh Italian (flat leaf) parsley
  • 400 gm spaghetti
  • salt
  • 2 cans sardines, with a little oil
  • ½ cup chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm