Ingredients:
– 12 oz (340 g) spaghetti or any pasta of your choice
– 1 can (4.4 oz / 125 g) sardines in olive oil, drained and flaked
– 3 tablespoons olive oil
– 3 cloves garlic, minced
– 1 small red chili, finely chopped (optional for heat)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup black olives, sliced
– 2 tablespoons capers, drained
– 1 lemon (zest and juice)
– 1/4 cup fresh parsley, chopped
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Cook the Pasta:
– Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
2. Prepare the Sardines:
– While the pasta is cooking, drain the sardines and flake them into small pieces.
3. Cook the Aromatics:
– In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped chili (if using) and sauté for about 1-2 minutes until fragrant.
4. Add the Tomatoes and Sardines:
– Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften. Add the flaked sardines and cook for another 2 minutes, gently stirring to combine.
5. Combine Ingredients:
– Add the cooked pasta to the skillet along with the sliced black olives, capers, lemon zest, and lemon juice. Toss everything together to combine. If the pasta seems too dry, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
6. Season and Garnish:
– Season with salt and pepper to taste. Stir in the chopped parsley.
7. Serve:
– Serve the pasta hot, with grated Parmesan cheese on the side for topping.
