Lemon and Sardine Pasta

This lemon and sardine pasta is a quick and flavour-packed dinner that’s ready in around 20 minutes, combining sardines, lemon, parmesan and fresh parsley.

Serves 6

Ingredients

• Salt and pepper, to taste
• 500 g thin spaghetti, wholegrain if preferred
• 4 tbsp olive oil, divided
• ½ cup panko breadcrumbs
• 1 brown onion, chopped
• 1–2 lemons
• 2 tbsp capers, drained
• 2 × 106 g cans sardines in water, drained
• 1 bunch fresh parsley, chopped
• ⅓ cup parmesan cheese, freshly grated

Method

1. Cook the pasta: Bring a large pot of salted water to the boil. Cook the spaghetti according to the packet instructions until al dente. Reserve some of the pasta water before draining.
2. Toast the breadcrumbs: Heat 2 tbsp olive oil in a non-stick frying pan over medium heat. Add the panko breadcrumbs and cook, stirring frequently, for approximately 3 minutes or until golden. Transfer to a plate lined with paper towel.
3. Cook the onion: Add the remaining 2 tbsp olive oil to the pan. Add the onion, season with salt and pepper and cook until softened.
4. Add the sardines: Increase the heat to medium-high. Add the zest and juice of 1 lemon, capers and drained sardines. Cook for 1–2 minutes, stirring occasionally, until heated through.
5. Combine: Add the drained spaghetti to the sardine mixture and toss well. Stir through approximately ½ cup chopped parsley, adding a little reserved pasta water if needed. Add the toasted breadcrumbs and parmesan and gently toss to combine.
6. Serve: Divide between bowls and garnish with extra parsley and lemon wedges, if desired.

Recipe adapted from The Recipe Critic.