Sardine Tomato Pasta

A quick pantry spaghetti tossed with tender canned sardines, a savory garlic-tomato sauce, briny capers, and fresh parsley.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces spaghetti
• 3 tablespoons olive oil
• 4 cloves garlic
• 28 ounces crushed tomatoes
• 2 4-ounce cans canned sardines
• 2 tablespoons capers
• 1 teaspoon kosher salt
• 0.25 teaspoon red pepper flakes
• 0.5 cup fresh parsley
• 1 medium lemon

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente according to the package directions. Reserve 1 cup of pasta water, then drain. (about 10 min) — Boiling
2. Meanwhile, warm the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes; cook until fragrant, about 30 seconds, without browning the garlic. (about 1 min) — Medium heat
3. Add the crushed tomatoes, capers, and salt. Simmer, stirring occasionally, until slightly thickened and glossy. (about 10 min) — Medium-low heat
4. Flake the sardines into the skillet, leaving some pieces intact. Stir gently and cook until heated through. (about 2 min) — Medium-low heat
5. Add the drained spaghetti and toss with the sauce, adding reserved pasta water a few tablespoons at a time until the noodles are evenly coated. Stir in the parsley and squeeze in lemon juice to taste. (about 2 min) — Low heat
6. Serve immediately with additional parsley and a drizzle of olive oil, if desired. — Serve hot