Description
A delightful dish that combines the rich flavors of sardines with the bright zest of lemon, topped with a crunchy Parmesan layer.
Ingredients
Scale
- 250 grams spaghetti (about 9 ounces)
- 1 can sardines (approximately 120 grams, drained)
- Zest from 1 large lemon
- 2 cloves garlic, minced
- 4 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon chili flakes (adjust to taste)
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- Salt to taste
- Black pepper to taste
Instructions
- Boil a large pot of salted water and cook the spaghetti until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti.
- In a non-stick skillet, heat 2 tablespoons of olive oil and sprinkle in the grated Parmesan cheese. Cook until golden brown and crispy, then transfer to a plate to cool.
- In the same skillet, add the remaining olive oil, minced garlic, and chili flakes. Sauté until fragrant.
- Add the drained sardines to the skillet, breaking them into smaller pieces, and cook until heated through.
- Add the cooked spaghetti to the skillet, pour in reserved pasta water, and mix in lemon zest, parsley, salt, and pepper. Toss until well combined.
- Plate the pasta, top with crispy Parmesan shards, and garnish with parsley and olive oil if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Reheat in a skillet with a splash of olive oil or water.
- For a creamier texture, add a splash of cream or ricotta cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 15mg
Keywords: sardine pasta, lemon zest, Parmesan, quick meal, Mediterranean cuisine