A rich, buttery pantry pasta made with sardines from the Azores, crispy garlic chips, lemon, and red chili flakes. It’s quick, comforting, and an elevated meal that can be served at a dinner party.
Servings
2
servingsPrep time
5
minutesCooking time
20
minutesIngredients
8 oz of Brami spaghetti
1 tin sardines in Azores butter or regular sardines
3 cloves garlic, thinly sliced
2 tablespoons olive oil or avocado oil
½ teaspoon red chili flakes (plus more for garnish)
1 lemon (zest and juice)
¼ cup chopped fresh parsley
¼ cup grated parmesan
Salt and black pepper, to taste
¼ cup reserved pasta water
Instructions
- Bring a pot of salted water to a boil. Cook the spaghetti or linguine until al dente according to package instructions. Reserve about ¼ cup of pasta water before draining.
- Make the garlic crisps
- Heat olive oil in a small pan over medium heat. Add the thinly sliced garlic and cook until golden and crispy, about 1–2 minutes. Remove the garlic with a spoon and place on a paper towel to drain. Set aside for garnish.
- Build the sardine butter sauce
- In a large pan over medium-low heat, add the butter from the sardine tin. Sprinkle in the red chili flakes and allow them to bloom in the butter for about 30 seconds.
- Add the sardines and gently break them into large pieces.
- Add the cooked pasta to the pan along with a splash of reserved pasta water. Toss everything together until the pasta becomes glossy and coated in the buttery sardine sauce.
- Add lemon zest, a squeeze of lemon juice, chopped parsley, and grated parmesan. Toss to combine and season with salt and black pepper to taste.
- Plate the pasta and top with the fried garlic crisps, extra chili flakes, and more parmesan.
- Optional Garnishes
- Extra lemon zest
- Drizzle of good olive oil
- Toasted breadcrumbs for added crunch
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