Quick and Easy Lemon Sardine Pasta
This quick, easy and versatile lemon sardine pasta recipe is destined to quickly become a form family favorite for its deliciousness and healthy ingredients.
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- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 ounces dried linguine pasta
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons shallot, minced
- 2 teaspoons chili flakes
- 1 garlic clove, minced
- 2 (4-ounce) cans boneless sardine fillets, drained
- 1 lemon, juice and zest
- 1 tablespoon flat leaf parsley , chopped
- 2 tablespoons baby kale
Instructions
- 1
Gather the ingredients.
- 2
Cook the linguine pasta according to the package instructions. Drain, but keep back 2 tablespoons of the cooking water.
- 3
Toss the pasta in the pan you cooked it in with the reserved cooking water and 1 tablespoon of the olive oil. Keep warm.
- 4
Make the sauce while the pasta is cooking. Heat the remaining olive oil in a large heavy-bottomed frying pan to hot, but not smoking, over medium-high heat.
- 5
Add the minced shallot and cook for 1 minute.
- 6
Add the chili flakes and stir.
- 7
Lower the heat slightly to medium, and add the garlic. Stir well and cook for one minute. Take great care to not burn the garlic or the dish will taste bitter.
- 8
Add the drained sardines to the frying pan, stirring very carefully, so as not to break the sardines up too much. Finally, add the lemon zest, and stir again.
- 9
Tip the cooked linguine into the serving bowl, stir the sardine sauce, parsley, and baby kale (the heat of the pasta and the sauce will be enough to cook the tiny leaves) into the linguine. Add salt and pepper to taste.
- 10
Finish with a drizzle of lemon juice and serve immediately.