A winning sardine recipe that’s flavorful and deeply nourishing! Sardines are having a glow up; as people are realizing they’re a chock-full of nutrients and the highest food source of creatine.
1. Bring a large skillet to medium/high heat and warm up olive oil.
2. Bring a large stockpot filled with water to a roaring boil and salt the water generously. Add spaghetti and follow cooking instructions. For this dish, I like it slightly “al dente” or cooked for ~7 mins.
3. Add shallots to skillet and sauté until fragrant and soft ~3 minutes. Add garlic & sea salt and pepper, to taste. Stir for 2 mins.
4. Add: cherry tomatoes, sun-dried tomatoes, and capers. Stir for ~2 mins. Add lemon juice and pesto rosso.
5. Add sardines and stir with the sauce base— I like to slice them in half and remove the small backbone, totally optional. Sprinkle parsley & chili flakes.
6. Drain spaghetti and add to skillet. Stir in gently with the sardine and sauce base. Slowly add pasta water in increments of 1/4 cup at a time. Add butter, allow it to melt.
7. Add a spritz of lemon and Parmesan, gently stir and serve immediately. Feel free to set aside more grated Parmesan for garnish.
