Sardine Pasta with Lemon, Capers and Chili

⏱️ Prep time: 20 minutes | 🍽️ Servings: 4 | 🌶️ Difficulty: Easy

Sometimes the best dishes come from just a handful of simple ingredients. This recipe is a perfect example: juicy Portuguese sardines in olive oil, the aroma of toasted garlic, bright lemon zest and the briny punch of capers come together in a dish you can make faster than the water boils. Ideal for when you want something delicious but time is short.

Ingredients (4 servings)

• 250 g spaghetti (or your favorite pasta)
• 4 garlic cloves, finely chopped
• 2 tsp grated lemon zest
• 1/2 tsp chili flakes, or to taste
• 1/2 tsp salt, or to taste
• 1 tin of Papa Anzois or Minerva sardines in olive oil with chili (whole contents, including the oil)
• 3 tbsp capers
• 5 tbsp freshly squeezed lemon juice, or to taste
• 3 tbsp chopped fresh parsley or basil
• extra chili flakes, for serving

You'll need: a large pot for the pasta and a large pan or skillet for the sauce.

Instructions

1. Cook the pasta
Bring a large pot of well-salted water to a boil (it should taste like the sea – this seasons the pasta from within). Add the spaghetti and cook according to package instructions until al dente. Drain, reserving about 100 ml of the cooking water – you'll need it to adjust the sauce's consistency.

2. Sauté the garlic, lemon zest and chili
Heat a drizzle of olive oil in a large pan over medium heat. Sauté the garlic until golden and fragrant (about 1 minute – watch closely so it doesn't burn, as bitterness will ruin the sauce). Add the chili flakes and lemon zest, and cook for another 1–2 minutes to release the flavors.

3. Add the sardines and capers
Pour the sardines into the pan along with their oil and chili straight from the tin – that oil is already packed with flavor, so don't waste a drop. Gently break them up with a fork into smaller pieces, keeping a bit of texture. Add the capers and stir to combine.

4. Season the sauce
Add the lemon juice and season with salt to taste. If the sauce looks too thick, thin it out with a splash of the reserved pasta water until you reach the desired consistency.

5. Combine pasta and sauce
Add the cooked spaghetti directly into the pan. Toss well so every strand is coated in the lemony sauce – this may take 1–2 minutes over low heat to let the flavors meld.

6. Finish with herbs
Sprinkle generously with chopped fresh parsley or basil. For extra heat, add a bit more chili flakes.

7. Serve
Serve immediately, while hot, with lemon wedges on the side so everyone can adjust the acidity to their taste.

Enjoy!

💡 Chef's tips

• Vegetarian twist: swap the sardines for sun-dried tomatoes in oil for a fish-free version.
• Extra creaminess: stir in a knob of butter at the end for a silky sauce.
• More protein: top with toasted pine nuts or shaved Parmesan.
• Storage: best enjoyed the same day; keeps for 1 day in the fridge – add a splash of olive oil or water when reheating so the sauce doesn't dry out.