Sardine and lemon pasta

This one's going to be controversial. Tinned fish--love it or hate it?

I was a fan of tinned fish before it was cool. It's now become a trendy ingredient. We even have a local tapas bar that serves imported tinned fish with "curated garnishes" and wine pairings. I've loved tinned fish--sardines, anchovies, smoked oysters, and mackerel ever since I was a kid.

This pasta recipe showcases tinned fish as the star, creating a flavorful, punchy pasta with bold notes of sardine, lemon, and capers. The best part? It's mostly pantry-based and budget-friendly but delivers big flavor.

Whether you're a long-time tinned fish fan or new to this trend, give this easy recipe a try!

Sardine and lemon pasta
1 lb spaghetti or linguine

1 t salt

2 T olive oil
4 cloves garlic
1/2 t Italian seasoning or dried oregano
2 cans sardines, drained and chopped
3 T capers
1 lemon, zest and juice
black and red pepper to taste

handful of fresh chopped herbs like parsley or green onions, whatever you have on hand
grated parmesan, optional

In a saucepan or Dutch oven, boil just enough salted water to cover your pasta and add 1 t salt. For me, this is about 6 cups or 1.5 liters. Using less water is more eco-conscious AND results in more concentrated, starchy water, which will help make a creamy, emulsified sauce at the end. Add pasta.

While pasta is cooking, heat a skillet over medium heat. Add olive oil, garlic, and Italian seasoning or oregano, sautéing for 1 minute. Add sardines, capers, black and red pepper, and warm through. 

Once pasta is al dente, drain, reserving 1 cup of starchy pasta water in case it's needed later. Add pasta to skillet with sardine mixture. Add lemon juice, zest, and herbs and toss to combine. If the pasta is too dry, add some pasta water. Taste for seasoning and add salt and pepper if needed.