April 22, 2015
This Mediterranean pasta uses the salty brightness of capers, green olives, and citrus to elevate sardines into a a quick, elegant springtime meal in under 30 minutes.
Yield: 4 servings
Active Time: 20 minutes
8 ounces brown rice spaghetti (or another gluten-free pasta)
2 cans olive oil-packed sardines, chopped into 1-inch pieces
2 teaspoon Dijon mustard
Zest of 1 large orange
Zest of 2 lemons
2 tablespoons olive oil
1 large clove garlic, minced
4 ounces baby arugula
3/4 cup drained marinated artichoke hearts, quartered
1/3 cup pitted green olives, sliced
2 tablespoons drained capers
1/4 teaspoon garlic powder
Juice of 1 lemon
Maldon salt, black pepper, and red pepper flakes, to season and garnish
In a large pot of salted boiling water, cook the pasta until just al dente. Drain, reserving 3/4 cup of the cooking water. Drizzle pasta with a small amount of olive oil, turning to coat, then set aside. In a large skillet, quickly sauté the sardines in a tablespoon of their own oil with the mustard and lemon and orange zests. Set aside.
In the same skillet over medium heat, place oil and cook garlic until fragrant, 30 seconds. Add the pasta and 1/2 cup of cooking water and cook for 2 minutes. Add the arugula, artichokes, olives, capers, and remaining 1/4 cup cooking water. Simmer, stirring, until the pasta is coated in a creamy sauce, about 1 minute. Stir in the garlic powder, lemon juice, and sautéed sardines.
Season with salt, black pepper, and red pepper flakes and serve immediately.
Photo credit: Paul Delmont
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