INGREDIENTS
- Salt and pepper
- 1 pound thin spaghetti
- 4 tablespoons olive oil separated
- 1 yellow onion chopped
- 1-2 lemons
- 1 cup of pasta water
- 1-2 cans Chicken of the Sea Sardines in Water
- 1 bunch fresh parsley chopped or 1 Tbsp of dried parsley
Instructions
- Bring a large pot of water to a boil and add some salt. Cook the spaghetti according to package directions until just tender. Drain and reserve some of the cooking liquid.
- Bring another skillet to medium heat and add 2 tablespoons olive oil in the skillet.
- When the oil is hot, add the onions and stir frequently until golden and fragrant (2-3 minutes). Sprinkle with salt and pepper and stir until softened.
- Add the garlic. cook for 1min
- Add in the zest of 1 lemon, juice of 1 lemon, and thoroughly drained sardines.
- Cook, stirring occasionally, until heated through. (About 2 minutes
- Add the scotch bonnet pepper (Optional)
- Add 1/2 cup of pasta water
- Add the drained pasta to the sardine mixture and toss well to combine. Add ½ cup chopped parsley and the rest of pasta cooking water (if needeto moisten.
- Garnish individual plates with a wedge of lemon and more parsley if desired.
Dians Cooks 