SARDINE LEMON AND CAPER PASTA
Servings: 4
Ingredients:
- 12 ounces (340g) Big Green Organic Buckwheat Pasta
- 2 cans (4.4 ounces each) of sardines in olive oil, drained
- 2 tablespoons capers, rinsed and drained
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese for serving (optional)
Instructions:
-
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.
-
Prepare the Sardine Mixture:
- In a large skillet, heat the olive oil over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Add the drained sardines to the skillet, breaking them up gently with a fork.
- Stir in the capers, lemon zest, and red pepper flakes if using. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Squeeze the juice of one lemon over the sardine mixture and stir to combine. Remove from heat.
-
Combine Pasta and Sardine Mixture:
- Add the cooked pasta to the skillet with the sardine mixture.
- Toss well to coat the pasta evenly. If the mixture seems too dry, add some of the reserved pasta water, a little at a time, until desired consistency is reached.
- Season with salt and black pepper to taste.
-
Serve:
- Transfer the pasta to serving plates or a large platter.
- Garnish with chopped parsley and grated Parmesan cheese if desired.
- Serve immediately and enjoy!
Tips:
- Use good quality sardines packed in olive oil for the best flavor.
- Adjust the amount of lemon juice and zest according to your taste preference.
- Feel free to add more red pepper flakes if you prefer a spicier dish.
- Reserve some pasta water to adjust the consistency of the sauce if needed.
- This dish pairs well with a simple green salad or crusty bread on the side.
