Lemon Pasta with Sardines and Capers
This is such a quick dish that it’s perfect for a weeknight meal when you aren’t up for wasting energy and time in the kitchen. It works well in any season.. the bright saltiness from the capers and sardines melts like magic into the tart creaminess of the lemon juice, olive oil and parmesan. Almost perfect, until you feel the heat from the red pepper flakes and the fresh greenness that chopped parsley speckles in each bite. Plus, with all the nutritional value added by the sardines, really, the only downside to this dish is the lingering aroma of sardines and the complaints of your roommates it lends to.
Lemon Pasta with Sardines and Capers
1/2 lb. of linguine (this can be substituted with spaghetti, angel hair or other pasta)
1 tin of sardines, packed in olive oil
1/4 c. olive oil
1/4 c. freshly squeezed lemon juice
3 tblsp. parmesan cheese
1/2 tsp. red pepper flakes
1-2 tblsp. capers
1/4 c. pasta water
handful of parsely chopped
Boil the pasta until al dente, if using linguine this will be about 6 minutes. While this is cooking, add sardines, olive oil, lemon juice, capers, and red pepper to a pan. Break the sardines apart with a fork and bring the mixture to a simmer. Drain the pasta, but be sure to reserve some of the pasta water. Add the pasta water to the sardine mixture, then toss in the pasta until it is coated well with the mixture. Add the parmesan and parsely. Serve immediately.
I like to serve with roasted cherry tomatoes, their bright bursts of sweetness go perfectly with the tartness of the pasta.
