Sardine and Lemon Pasta
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Prep Time
15 Minutes
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Cook Time
10 Minutes
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Yield
1
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Difficulty Level
Easy
Ingredients
- 200g spaghetti
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, sliced
- ½ tsp chilli flakes
- zest 2 lemons and juice of 1
- 1 x 110g Safcol Brisling Sardines in oil, drained
- 3 sprigs parsley
- 40g parmesan, freshly grated
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to the boil, add the pasta and cook until just al dente.
- Meanwhile, heat oil in a large pan over a medium heat and add the finley chopped garlic, chilli flakes and some parsley stalks chopped finely. Once the garlic has started to turn colour, add the sardines. Try not to break them up so they remain chunky.
- Use tongs to add the pasta to the sauce along with ½ cup of the pasta water, lemon zest and juice. Toss to coat everything together, season and then add a generous amount of chopped parsley leaves and some parmesan.
- Toss again and serve.
| Servings: | 2 |
| Ready in: | 25 Minutes |
| Course: | Lunch, Dinner |
| Ingredient: | Sardines |
Sardine and Lemon Pasta
The best pasta dishes are ones that have minimal ingredients and this Sardine and Lemon Pasta is one of these quick and tasty anytime meals. Watch Justine Schofield show you how to make what could become a new family favourite.
Sardine and Lemon Pasta is a delightful dish that combines the rich and savory flavors of sardines with the zesty brightness of lemon.
Sardine and Lemon Pasta is a harmonious blend of salty, umami-rich sardines, tangy and bright lemon, and the comforting base of pasta, all brought together with the richness of olive oil and aromatic garlic. It’s a unique and delicious combination that satisfies both seafood and pasta lovers alike. Some variations of the dish may include other ingredients such as cherry tomatoes, capers, olives, or chilli flakes, further enhancing the taste profile with their respective flavours.
Tips
Use high-quality ingredients as the dish relies on the simple combination of sardines and lemon. It’s essential to use fresh, good-quality sardines and juicy, ripe lemons. Canned sardines packed in olive oil are best for flavour. While any pasta shape can work, long and thin varieties like spaghetti or linguine tend to work best with this dish. The pasta should be cooked al dente, so it retains a slight bite and doesn’t become mushy when mixed with the sauce. Don’t forget the seasoning! While sardines can be naturally salty, taste the sauce before serving and add a pinch of salt and pepper if needed.
Did you know?
Sardines have been a significant part of Mediterranean cuisine for centuries due to their abundance in the region’s coastal waters. They were a valuable food source for many communities, particularly in Italy and other countries along the Mediterranean Sea.
