Sardine Pasta with Lemon & Olives
Sardine Pasta with Lemon & Olives
Ingredients
- 300 g pasta
- 1 can sardines in olive oil
- 1 shallot, finely chopped
- 1 tablespoon fresh parsley, chopped, plus extra for serving
- 2 tablespoons pitted olives, sliced
- 1 garlic clove, minced
- 1 teaspoon chili flakes, or to taste
- 1/4 lemon juice, from 1/4 lemon
- 1 lemon zest, from 1 lemon
- 1/2 teaspoon ground cumin
- 1 teaspoon fennel seeds
- as needed pasta cooking water, reserved
Instructions
- 1
Cook the pasta in a large pot of salted boiling water according to package directions. Before draining, reserve about 1 cup of the pasta cooking water.
⏱️ 10 min
- 2
While the pasta is cooking, add the entire can of sardines, including the oil, to a large frying pan over medium heat. The sardine oil will be used to cook the rest of the ingredients and create the base of the sauce.
⏱️ 1 min
- 3
Add the finely chopped shallot, 1 tablespoon of chopped fresh parsley, sliced olives, minced garlic, and chili flakes to the pan with the sardines. Cook gently for 3-5 minutes, breaking up the sardines with a spoon, until the shallot softens.
⏱️ 4 min
- 4
Add a splash (about 1/4 cup) of the reserved pasta water, the lemon juice, lemon zest, ground cumin, and fennel seeds to the pan.
⏱️ 1 min
- 5
Stir everything together and let it simmer for 1-2 minutes. If the sauce is too thick, add a little more pasta water, 1 tablespoon at a time, until it becomes silky and coats the pasta nicely.
⏱️ 2 min
- 6
Add the drained pasta to the pan with the sauce and toss until everything is well combined and the pasta is evenly coated.
⏱️ 1 min
- 7
Serve immediately with a little extra chopped parsley sprinkled on top.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sardine Pasta with Lemon & Olives
- 300 g pasta
- 1 can sardines in olive oil
- 1 shallot, finely chopped
- 1 tablespoon fresh parsley, chopped, plus extra for serving
- 2 tablespoons pitted olives, sliced
- 1 garlic clove, minced
- 1 teaspoon chili flakes, or to taste
- 1/4 lemon juice, from 1/4 lemon
- 1 lemon zest, from 1 lemon
- 1/2 teaspoon ground cumin
- 1 teaspoon fennel seeds
- as needed pasta cooking water, reserved
Instructions
- 1
Cook the pasta in a large pot of salted boiling water according to package directions. Before draining, reserve about 1 cup of the pasta cooking water.
⏱️ 10 min - 2
While the pasta is cooking, add the entire can of sardines, including the oil, to a large frying pan over medium heat. The sardine oil will be used to cook the rest of the ingredients and create the base of the sauce.
⏱️ 1 min - 3
Add the finely chopped shallot, 1 tablespoon of chopped fresh parsley, sliced olives, minced garlic, and chili flakes to the pan with the sardines. Cook gently for 3-5 minutes, breaking up the sardines with a spoon, until the shallot softens.
⏱️ 4 min - 4
Add a splash (about 1/4 cup) of the reserved pasta water, the lemon juice, lemon zest, ground cumin, and fennel seeds to the pan.
⏱️ 1 min - 5
Stir everything together and let it simmer for 1-2 minutes. If the sauce is too thick, add a little more pasta water, 1 tablespoon at a time, until it becomes silky and coats the pasta nicely.
⏱️ 2 min - 6
Add the drained pasta to the pan with the sauce and toss until everything is well combined and the pasta is evenly coated.
⏱️ 1 min - 7
Serve immediately with a little extra chopped parsley sprinkled on top.
⏱️ 1 min