Makes 4 servings as a main course. 6 servings as a first course.
This is a last-minute dish when you don’t plan to cook, but then realize you have most of the ingredients in the cupboard. I serve it at room temperature.
INGREDIENTS:
4 tablespoons extra-virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
Two 3.75 cans of skinned sardines in olive oil
¼ cup lime juice, approx
1 cup tightly packed flat leaf parsley, finely chopped
Kosher salt
Freshly ground black pepper
I pound imported spaghetti
PREPARATION:
Heat the oil in a large skillet, add the onion and garlic and sauté, over low heat until the onion is soft.
Add the sardines with the oil and cook for a few minutes. Add the lime juice, parsley, salt and pepper.
In a large covered saucepan, bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and all the pasta at once. Stir.
Boil briskly, uncovered, for about 10 minutes, or until pasta is al dente.
Drain well in a colander and toss with the sardines, onion and garlic.
Season to taste with lime juice, salt and pepper.
NOTE:
Leftover pasta may require more seasoning.
