Spanish Mafaldine with Sicilian Sardines, Lemon, Capers and Red Chili Flakes
Serving Size: 4-6
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Ingredients:
1 lb. Pappardelle’s Lemon Parsley Mafaldine
6 Tbsp. extra-virgin olive oil
1/4 cup shallots, minced
2 tsp. lemon zest
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt, plus more to taste
1 (4.375-oz.) can of sardines, drained
3 Tbsp. capers, rinsed
5 Tbsp. fresh lemon juice
3 Tbsp. fresh parsley, chopped
Parmesan cheese, for garnish
Instructions:
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain, reserving 1/4 cup of pasta water, and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Once hot, add shallots, lemon zest, crushed red pepper and salt, cooking until shallots are soft, about 2-3 minutes.
- Add sardines and capers and saute until sardines are golden and warmed through, about 2 minutes. Stir in lemon juice and reduce heat to the lowest setting.
- Add cooked pasta and parsley to the skillet. Toss pasta to evenly coat with sauce. If the sauce is not coating the pasta, add 1 Tbsp. reserved pasta water at a time to loosen the sauce. Add additional salt, to taste.
- Divide the pasta into serving dishes and garnish with Parmesan cheese. Serve and enjoy!