Roasted Red Pepper Sardine Pasta

Ingredients

• 12 ounces spaghetti or linguine
• 2 tins sardines in olive oil (about 4 oz each)
• 1 cup roasted red peppers, drained and sliced
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 2 tablespoons extra-virgin olive oil
• 1/4 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1 lemon, zested and juiced
• 1/2 cup reserved pasta water
• 1/3 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

Method

1. 1

   Bring a 6-quart pot of generously salted water to a boil and cook the pasta according to package directions until al dente.

   10:00 · Boil pasta
2. 2

   While the pasta cooks, heat the olive oil in a 9-inch skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is fragrant and just starting to turn golden, about 1 minute.

   1:00 · Cook garlic
3. 3

   Add the sardines to the skillet, breaking them into chunks with a spatula, and cook for 1 minute to let them warm through and start to melt into the oil.

   1:00 · Cook sardines
4. 4

   Stir in the roasted red peppers and white wine, scraping up any browned bits from the bottom of the skillet. Simmer until the wine reduces slightly, about 3 minutes.

   3:00 · Simmer sauce
5. 5

   Reserve 1/2 cup of pasta water, then drain the pasta.

6. 6

   Add the drained pasta to the skillet along with the reserved pasta water. Toss over medium heat until the sauce coats the noodles and clings lightly, about 2 minutes.

   2:00 · Toss pasta
7. 7

   Remove from heat and stir in the lemon zest, lemon juice, parsley, Parmesan, salt, and black pepper. Toss to combine.

8. 8

   Taste and adjust seasoning as needed, then divide among bowls and serve immediately.