Spaghetti with Sardines

Spaghetti with Sardines

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:

  1. Heat the oil in a large skillet, add the onion and garlic and sauté, over low heat until the onion is soft.

  2. Add the sardines with the oil and cook for a few minutes. Add the lime juice, parsley, salt and pepper.   

  3. 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.

  4. Boil briskly, uncovered, for about 10 minutes, or until pasta is al dente.  

  5. Drain well in a colander and toss with the sardines, onion and garlic. 

  6. Season to taste with lime juice, salt and pepper.

NOTE:

Leftover pasta may require more seasoning.