Description
Nigella Sardine Pasta is a quick, easy dish that uses pantry staples like canned sardines, pasta, garlic, and olive oil. The dish is elevated with lemon zest, capers, and fresh parsley, creating a beautifully balanced flavor that’s both rich and refreshing. Sardines are packed with omega-3s and are a great source of protein, making this a nutritious meal as well.
Ingredients
Scale
- 8 oz (225 g) spaghetti or linguine
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can (3.75 oz) sardines in olive oil, drained and roughly chopped
- Zest of 1 lemon
- 1 tablespoon capers, drained
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup fresh parsley, chopped
- Juice of 1/2 lemon
- Salt and pepper, to taste
- Freshly grated Parmesan cheese (optional, for serving)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
- Add the Sardines: Add the chopped sardines to the skillet, breaking them up with a wooden spoon as they cook. Stir in the lemon zest, capers, and red pepper flakes (if using). Cook for 2-3 minutes until everything is warmed through.
- Toss the Pasta: Add the cooked pasta to the skillet, tossing it with the sardine mixture. If the pasta seems dry, add a little of the reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency.
- Finish with Fresh Lemon and Herbs: Remove the skillet from heat and stir in the lemon juice and fresh parsley. Season with salt and pepper to taste.
- Serve: Divide the pasta into bowls and, if desired, top with freshly grated Parmesan cheese. Serve immediately, with extra lemon wedges on the side for a bright, fresh finish.