Dinner

Tomato & Sardine Orzo with Olive Gremolata Recipe

ByBen Miller February 6, 2026February 6, 2026

Introduction

This Tomato & Sardine Orzo with Olive Gremolata is a vibrant, flavorful dish that comes together quickly for a satisfying meal. The tender orzo simmers in a rich tomato sauce, topped with briny sardines and a zesty olive gremolata that brightens every bite.

A white, speckled round plate filled with small, rice-shaped pasta coated in a bright red tomato sauce, scattered with pieces of grilled sardines showing slightly charred, shiny silver and brown skin. On top of the pasta, roughly chopped green olives and fresh green parsley leaves are spread evenly, with cracked black pepper sprinkled over. The dish rests on a white marbled surface, with a hint of a small white bowl containing more olives in the lower left corner and a glass of dark liquid with a greenish-brown cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
½ tsp chilli flakes
250g orzo
400g can chopped tomatoes
2 x 120g cans sardines in tomato sauce
40g pitted green olives, roughly chopped
15g parsley, leaves picked
½ lemon, zested and juiced

Instructions

Step 1: Heat the olive oil in a deep frying pan over medium heat. Add the finely chopped shallot and cook for 8–10 minutes, stirring often, until softened and golden at the edges.
Step 2: Stir in the garlic and chilli flakes, cooking for 2–3 minutes until fragrant. Then add the orzo and stir to coat it in the oil and aromatics.
Step 3: Pour in the chopped tomatoes along with two cans of water (using the tomato can to measure). Bring the mixture to a boil, then reduce to a simmer and cook for 8–10 minutes, stirring frequently, until the orzo is al dente.
Step 4: While the orzo cooks, prepare the gremolata by combining the chopped olives, parsley leaves, lemon zest and juice with a pinch of salt and a grind of black pepper.
Step 5: Once the orzo is cooked, gently flake the sardines into the pan along with their tomato sauce. Stir to combine everything evenly.
Step 6: Serve the orzo topped with the olive gremolata and, if desired, an extra grind of black pepper for added kick.

Tips & Variations

For a milder dish, reduce or omit the chilli flakes.
Try swapping parsley for fresh basil for a different herbal note.
Use whole grain orzo for added texture and nutrition.
If you prefer, substitute sardines with canned tuna or mackerel in tomato sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water if the orzo has thickened. For best flavor and texture, enjoy the dish fresh.

How to Serve

The dish is presented on a large white speckled plate, filled with a base layer of small, rice-shaped pasta coated in a thick, red tomato sauce. Scattered on top are several pieces of grilled fish with lightly charred skin, adding a flaky texture and silvery color contrast. The dish is garnished generously with chunks of green olives and fresh green parsley leaves, adding brightness and a fresh look. There are slight black pepper specks sprinkled over everything, adding texture and depth. The plate sits on a white marbled surface with a mustard-colored cloth nearby, complementing the warm, vibrant colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh ripe tomatoes. Chop about 400g of fresh tomatoes and cook them down until soft before adding the water and orzo. The cooking time may be slightly longer to achieve a saucy consistency.

Is this recipe suitable for people who don’t like fishy flavors?

The sardines in tomato sauce have a mild flavor, balanced by the zesty gremolata and rich tomato base. If you’re concerned about fishiness, use tuna or skip the fish and add more olives and herbs instead.