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Quick and Easy Lemon Sardine Pasta Recipe

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4.4 from 9 reviews

This Quick and Easy Lemon Sardine Pasta is a flavorful and nutritious dish combining tender linguine with a zesty lemon-infused sardine sauce. The recipe balances the briny richness of sardines with the brightness of fresh lemon, mild heat from chili flakes, and the freshness of baby kale and parsley, making it a perfect fast weeknight meal packed with protein and omega-3s.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 14 ounces dried linguine pasta

Sauce

  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons minced shallots
  • 2 teaspoons chili flakes
  • 1 clove garlic, minced
  • 2 (4-ounce) cans boneless sardine fillets, drained
  • 1 lemon, zested and juiced
  • 1 tablespoon flat-leaf parsley, chopped
  • 2 tablespoons baby kale

Instructions

  1. Prepare pasta: Cook the linguine pasta according to the package instructions until al dente. Drain the pasta, reserving 2 tablespoons of the pasta cooking water.
  2. Toss pasta: Return the drained pasta to the pot used for cooking, add the reserved pasta water and 1 tablespoon of the olive oil. Toss well to coat and keep warm while you prepare the sauce.
  3. Heat oil: In a large heavy-bottomed frying pan over medium-high heat, warm the remaining 2 tablespoons olive oil until hot but not smoking.
  4. Sauté shallots: Add the minced shallots to the oil and cook for about 1 minute until softened.
  5. Add chili flakes: Stir in the chili flakes, allowing their flavor to infuse the oil briefly.
  6. Add garlic carefully: Lower the heat to medium and add the minced garlic. Stir constantly and cook for 1 minute, taking care not to burn the garlic to avoid bitterness.
  7. Add sardines and lemon zest: Gently add the drained sardines to the pan, stirring carefully so the fillets remain mostly intact. Add the lemon zest and stir to combine.
  8. Combine pasta and sauce: Transfer the cooked linguine to a serving bowl, then stir the sardine sauce, chopped parsley, and baby kale into the pasta. The residual heat will lightly wilt the kale.
  9. Season and serve: Season with salt and pepper to taste, drizzle with fresh lemon juice, and serve immediately for a bright, savory meal.

Notes

  • Reserve pasta water to help loosen the sauce and help it cling to the noodles.
  • Be careful not to burn the garlic to maintain a pleasant flavor.
  • Gently stir sardines to keep their texture intact.
  • Baby kale wilts quickly with the heat of the pasta; no need to cook separately.
  • This dish pairs well with a simple green salad and crusty bread for a complete meal.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Find it online: https://dishiary.com/quick-and-easy-lemon-sardine-pasta-recipe/