10-Minute Sardine Pasta

1. 1
   boil · ~9 min

   Cook the spaghetti.

   1.Bring a large pot of salted water to a rolling boil.

   2.Add spaghetti and cook 1 minute less than package instructions for al dente.

   3.Before draining, scoop out 1 cup of the starchy pasta water. Set aside.

   4.Drain the spaghetti in a colander.
2. 2
   saute · ~2 min

   Sizzle garlic and capers in olive oil.

   1.Heat olive oil in a large skillet over medium heat.

   2.Add sliced garlic and cook until fragrant and just turning golden at the edges, about 1 minute.

   3.Add capers and chili flakes. Sizzle for 30 seconds until capers start to crisp.

   TIPWatch the garlic — medium heat only. Burnt garlic turns bitter.
3. 3
   mix · ~1 min

   Flake the sardines into the skillet.

   1.Open the sardine cans and flake the fish directly into the skillet using a fork.

   2.Pour in the oil from the cans too — it's packed with flavor.

   3.Break the sardines into chunky pieces and let them warm through for 1 minute.
4. 4
   mix · ~2 min

   Toss pasta with the sauce.

   1.Add the drained spaghetti to the skillet.

   2.Pour in half the reserved pasta water and toss vigorously with tongs for 1 minute.

   3.The starchy water and sardine oil will emulsify into a light, glossy sauce that clings to the pasta.

   4.Add more pasta water a splash at a time if the pasta looks dry.

   TIPVigorous tossing is the key. The motion helps the oil, water, and starch bind into a silky coating.
5. 5
   garnish · ~1 min

   Finish with lemon zest, juice, and parsley.

   1.Remove the skillet from heat.

   2.Squeeze in lemon juice and sprinkle the zest over the pasta.

   3.Add chopped parsley and a pinch of salt and black pepper.

   4.Toss once more to combine and serve immediately in warm bowls.

   TIPThe lemon juice goes in off the heat so it keeps its bright, fresh zing — cooking dulls it.

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