Sardine Pasta with Lemon, Capers and Chili Flakes
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
404 kcal
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Course
Main Course
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Cuisine
Italian
Sardine Pasta with Lemon, Capers and Chili Flakes
Description
Sardine Pasta with Lemon, Capers and Chili Flakes highlights sardines cooked gently with aromatic shallots, lemon zest, and chili flakes in olive oil, finished with lemon juice and capers for acidity and brightness. The angel hair pasta cooks separately and is then combined with the sauce and fresh parsley or basil, resulting in a light pasta dish with layers of tangy, salty, and mildly spicy flavors.
The sardines break down slightly in the pan producing a silky texture that coats the thin strands of pasta. The lemon juice brightens the dish after cooking, balancing the richness of the fish and oil, while the capers add bursts of brininess. The fresh herbs round out the flavors for a refreshing finish.
This pasta works well for a quick weeknight dinner or lunch. It pairs simply with a light salad or steamed vegetables and can be adjusted for spice by varying the chili flakes.
Ingredients
- 8 ounces angel hair pasta capellini; or spaghetti pasta
- 6 tablespoons extra virgin olive oil
- 1/4 cup shallot minced
- 2 teaspoons lemon zest
- 1/2 teaspoon red pepper flakes spicy - use more or less to taste, crushed
- 1/2 teaspoon salt or more to taste
- 1 package sardines 4.375 oz, in pure olive oil, drained, Season Brand
- 3 tablespoons capers rinsed
- 5 tablespoons lemon juice or more to taste
- 3 tablespoons parsley chopped, or basil, fresh
Instructions
- Set a large pot of water over high heat to boil (this will be your pasta cooking water). Meanwhile, in a large sauteuse, sauté pan, or skillet, heat olive oil over medium heat. Once the olive oil is hot, add the shallots, lemon zest, crushed red pepper and salt. Cook until the shallots are soft and translucent (careful, don't let them burn!).Add the sardines and capers to the pan. Saute for about 2 minutes until warmed through, breaking up the sardines into smaller pieces as you sauté.
- When the sardines begin to turn golden, slowly stir in the fresh lemon juice. Turn heat to lowest setting to keep warm while you cook your pasta.When pasta water boils, cook pasta according to package directions. Drain, reserving a cup of the pasta cooking water.
- Add the cooked pasta and fresh chopped parsley or basil to the pan with the sauce (alternatively, you can put the pasta back in the large pasta pot and pour the sauce over it). Toss pasta to evenly coat with sauce, mixing well with the other ingredients. If the pasta seems too dry, add a little of the reserved pasta cooking water, 1 tbsp at a time, to loosen it a bit. It should not be thick or heavy, and the noodles should be lightly coated with oil.Add additional salt, lemon or chili pepper flakes to taste, if desired. Serve hot.
Notes
- A large sauté pan and pot for boiling pasta are needed to prepare the sauce and cook pasta separately.
- Use fresh lemon and control chili flake quantity to suit your taste regarding acidity and heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Sodium | 478mg | 20% |
| Potassium | 145mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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