Zesty Mediterranean Sardine & Lemon Spaghetti
This budget-friendly powerhouse uses pantry staples like canned sardines and spaghetti to create a gourmet-style meal for pennies. Rich in Omega-3s and brightened with fresh lemon, it's a sustainable and heart-healthy choice that proves simple ingredients can produce sophisticated flavors.
Ingredients
- Spaghetti400 g
- Canned sardines in olive oil2 tins
- Yellow onion, finely chopped1 stk
- Garlic cloves, minced3 stk
- Red chili flakes0.5 tsp
- Lemon (zest and juice)1 stk
- Fresh parsley, chopped1 handful
- Breadcrumbs4 tbsp
- Baby spinach100 g
Instructions
Heat a small pan over medium heat with a teaspoon of oil from the sardine tin. Add the breadcrumbs and toast until golden brown and crunchy. Set aside for garnishing.
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve half a cup of pasta water before draining.
While the pasta cooks, heat the remaining oil from the sardine tins in a large skillet. Sauté the chopped onion until translucent, then add the garlic and chili flakes, cooking for another minute until fragrant.
Add the sardines to the skillet, breaking them into large chunks with a spoon. Stir in the baby spinach and cook just until wilted.
Add the cooked spaghetti to the skillet along with the lemon zest, lemon juice, and chopped parsley. Add a splash of the reserved pasta water to emulsify the sauce. Toss everything together, season with black pepper, and serve topped with the toasted breadcrumbs.
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