Sardine and Lemon Pasta | EG13 Ep27

sardines

🥗Healthier: mackerel

💰Cheaper: canned tuna

Mackerel is similarly rich in omega-3s, while canned tuna is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories, while pecorino is often less expensive.

Bring a large pot of water to a rapid boil and add two pinches of salt.

Add half a packet of spaghetti to the boiling water and cook for about eight minutes until al dente.

In a large pan, heat four tablespoons of extra virgin olive oil over medium heat.

Thinly slice two cloves of garlic and add them to the pan, gently sizzling until they start to turn color.

Add half a teaspoon of chili flakes to the garlic and oil mixture.

Zest two lemons and juice one of them, adding the zest and juice to the pan.

Finely chop the parsley stalks and add them to the pan, reserving the leaves for later.

Add one can of sardines to the pan, keeping them chunky and warming them up.

Once the pasta is al dente, drain it, reserving some starchy pasta water.

Add the drained pasta to the pan with the sardine mixture and add about half a ladle of reserved pasta water.

Stir to emulsify the sauce, then season with salt and a good amount of black pepper.

Add the juice of the second lemon and stir in some grated parmesan cheese.

Finally, add the reserved parsley leaves, stir, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens