Spaghetti with Tinned Sardines, Capers, Chilli and Lemon
Servings 2 people
Ingredients
- 180 g spaghetti
- 0.5 red onion peeled and finely sliced
- 120 g sardines 1 tin, drained – if the sardines are packed in olive oil, save it for the sauce
- 0.5 tbsp capers
- 0.5 tsp chilli flakes
- 15 g parsley minced
- 0.5 lemons zested and juiced
Instructions
- Bring a pan of water to a boil for the spaghetti, season with salt, then add the pasta and cook according to packet instructions, until al dente.
- Meanwhile, in a large frying pan, gently warm the oil, including the olive oil from the sardine tin, if you’ve got that, then add the onion and a small pinch of salt, and cook until the onion turns soft and fragrant. Add the sardines, capers and chilli, and fry gently, mashing the fish into a soft, oily mush with the back of a fork. (If the sauce is ready before the pasta, take it off the heat, then return to the flame just before adding the spaghetti.)
- Once the spaghetti is al dente, use a forked spoon or spider sieve to lift it, complete with the residual cooking water clinging to it, directly into the sardine pan, and toss very vigorously, adding the parsley, lemon zest and a few drops of lemon juice to taste as you do so.