Sardine Pasta

Ingredients

• 200 g Spaghetti (dry, broken in half for easier handling)
• 1 can (120 g) Canned Sardines in Olive Oil (drained, keep bones for extra calcium)
• 1/3 cup Green Olives (pitted and sliced thin)
• 1 small Shallot (minced)
• 2 cloves Garlic (minced)
• 2 Tbsp Unsalted Butter (cut into cubes, room temperature)
• 1 Tbsp Extra Virgin Olive Oil (for sautéing)
• 1/2 fruit Lemon (juice only, about 1 Tbsp)
• to taste Salt (prefer sea salt)
• to taste Black Pepper (freshly ground)
• 1/2 cup Pasta Cooking Water (reserved from boiling pasta)

Instructions

1. Boil Pasta

   Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8‑9 minutes. Reserve 1/2 cup of the hot pasta water, then drain the pasta in a colander.

   Time: PT10M

   Temperature: 212°F

2. Prepare Aromatics

   While the pasta cooks, mince the shallot and garlic. Slice the green olives thinly.

   Time: PT5M

3. Sauté Base

   Heat the olive oil in a large skillet over medium heat. Add the minced shallot and garlic, sauté for 2‑3 minutes until fragrant and just softened, being careful not to brown.

   Time: PT3M

   Temperature: 350°F

4. Add Olives and Sardines

   Add the sliced green olives and the drained sardines (break them up with the spoon). Stir in the butter cubes and let them melt, creating a silky base.

   Time: PT4M

   Temperature: 350°F

5. Combine Pasta and Sauce

   Add the cooked spaghetti to the skillet. Pour in the reserved pasta water, toss everything together, and cook for another 1‑2 minutes so the sauce clings to the noodles.

   Time: PT3M

   Temperature: 350°F

6. Finish with Lemon

   Remove the skillet from heat. Squeeze the lemon juice over the pasta, season with salt and freshly ground black pepper, give a final toss, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

20g

Carbohydrates

62g

Fat

18g

Fiber

3g