This sardine pasta is weeknight cooking at its finest: one pan, thirty minutes, and a pantry-friendly ingredient list that packs a serious punch. Bright lemon zest, savory garlic, a touch of colatura, and the silky olive oil straight from the tin come together for a rich, balanced sauce. If you’ve been on the fence about sardines, this is the recipe to convert you—quality tinned sardines are meaty, clean-flavored, and deeply savory without being overpowering. Fishwife sardines hold their texture beautifully in a warm pasta dish, so reserve your pasta water, toast those pine nuts, and whatever you do, don’t throw away that sardine oil!
This Recipe Features:
Fishwife Sardines with Preserved Lemon
This sardine pasta is weeknight cooking at its finest: one pan, thirty minutes, and a pantry-friendly ingredient list that packs a serious punch. Bright lemon zest, savory garlic, a touch of colatura, and the silky olive oil straight from the tin come together for a rich, balanced sauce. If you’ve been on the fence about sardines, this is the recipe to convert you—quality tinned sardines are meaty, clean-flavored, and deeply savory without being overpowering. Fishwife sardines hold their texture beautifully in a warm pasta dish, so reserve your pasta water, toast those pine nuts, and whatever you do, don’t throw away that sardine oil!
This Recipe Features:
Fishwife Sardines with Preserved Lemon
Ingredients
- • 1 can of fishwife sardines
- • 1 box linguini, 1 lb
- • 3 cloves of garlic, thinly sliced
- • 1/2 cup white wine
- • 1/3 cup toasted pine nuts
- • 1 small yellow onion, finely diced
- • 1 tbl L'Amante hot pepper paste
- • 2 tsp colatura or fish sauce
- • 2 lemons
- • 1 cup parsley, chopped
- • Olive oil
- • Salt
Directions
- Cook pasta to al dente in a tall pot with salted water. Before straining the pasta, reserve 1 cup of pasta water.
- While pasta cooks, cut sardines into bite size pieces and reserve the oil they come in.
- In a large sauté pan over medium heat, add 2 tablespoons of olive oil and sweat diced onion and garlic until translucent. Once translucent, add pepper paste and stir. Add white wine to deglaze and bring to a boil. Add half the pine nuts and sardines to the sauce. Break the sardines up and into the sauce as it cooks.
- Add the cooked pasta and pasta water to the sauté pan and cook on high heat to create an emulsified sauce. Once the sauce has reduced and coats the pasta, add half of the chopped parsley, colatura and juice of one lemon. Salt to taste.
- To plate, evenly distribute pasta across 4 or 5 plates, top the pasta with some of the sauce that is left in the pan. Garnish with the remaining pine nuts, parsley, lemon zest and a spoonful of reserved oil from the can of sardines.
This Recipe Features
Fishwife Sardines with Preserved Lemon
