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Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the reserved oil from the tinned fish, if desired, for extra flavor.

Add the lemon zest, Trader Joe's Green Goddess Seasoning Blend, and red pepper flakes to the skillet. Sauté for 1 minute until fragrant.

Flake the drained tuna and sardines into the skillet. Add the capers and chicken stock. Stir gently to combine and heat through for 2-3 minutes.

Add the cooked and drained spaghetti to the skillet with the fish mixture. Pour in the lemon juice and chopped fresh parsley. Toss everything together, adding a splash of the reserved pasta water if the sauce seems too dry.

Season with salt and black pepper to taste. Serve immediately.


Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the reserved oil from the tinned fish, if desired, for extra flavor.

Add the lemon zest, Trader Joe's Green Goddess Seasoning Blend, and red pepper flakes to the skillet. Sauté for 1 minute until fragrant.

Flake the drained tuna and sardines into the skillet. Add the capers and chicken stock. Stir gently to combine and heat through for 2-3 minutes.

Add the cooked and drained spaghetti to the skillet with the fish mixture. Pour in the lemon juice and chopped fresh parsley. Toss everything together, adding a splash of the reserved pasta water if the sauce seems too dry.

Season with salt and black pepper to taste. Serve immediately.
