PASTA WITH SARDINES – November 24 – National Sardines Day

Serves 4


  • 8 ounce dried spaghetti pasta
  • 1 tablespoon plus ½ teaspoon salt
  • ¼ cup olive oil
  • ½ stick unsalted butter
  • ½ cup shallots, chopped
  • 1 garlic clove, minced
  • ¼ teaspoon crushed red pepper flakes, adjust to taste
  • 1 4 ounce package sardines in olive oil, drained
  • 4 tablespoons capers, rinsed
  • Juice of 1 lemon
  • 2 tablespoons parsley, chopped


  1. In a large stock pot bring 3 quarts water to boil.  Add the spaghetti and 1 tablespoon salt.  Cook until the pasta is the way you like it.  Reserve 1 cup of the spaghetti water and rinse the spaghetti
  2. In a large pan over medium heat add the olive oil and butter.   When the butter melts add the shallots and garlic.  Cook for 2-3 minutes, until the shallots are tender.  Add the red pepper flakes, sardines, and capers.  Saute for 2 minutes.  Remove the sardines and cut into small pieces.  
  3. Return the sardines and saute until they turn a golden brown.  Add the lemon juice, cooked spaghetti and parsley.  Toss.  If the pasta is too dry slowly add the pasta water 1 teaspoon at a time.

Tomorrow: November is Gluten-Free Diet Awareness Month.  Tomorrow’s recipe will be gluten-free.

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