Pasta with Sardines Roasted Red Peppers and Garlic
Elevate your weeknight dinner with this Mediterranean-inspired Pasta with Sardines, Roasted Red Peppers, and Garlic. This quick and flavorful dish combines al dente spaghetti or linguine with tender, savory sardines, smoky roasted red peppers, and golden slices of garlic, all brought together with a hint of zesty lemon and fresh parsley. A touch of crushed red pepper flakes adds optional heat, while a drizzle of olive oil ties the ingredients into a light, satisfying sauce. Garnish with crunchy breadcrumbs or a sprinkle of Parmesan for added texture and richness. Ready in just 30 minutes, this nutritious pasta recipe is perfect for seafood lovers seeking a wholesome, gourmet experience with minimal effort.
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine pasta
- 3 tbsp olive oil
- 4 unit garlic cloves, thinly sliced
- 2 5-oz cans canned sardines (in olive oil or packed in water), drained
- 1 cup roasted red peppers, sliced into thin strips
- 0.5 tsp crushed red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
- 1 unit lemon, zested and juiced
- 0.5 tsp salt
- 0.25 tsp freshly ground black pepper
- 0.25 cup breadcrumbs (optional, for garnish)
- 0.25 cup grated Parmesan cheese (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and cook for 1-2 minutes, stirring occasionally, until fragrant and lightly golden. Be careful not to burn the garlic.
Add the drained sardines to the skillet, breaking them up gently with a wooden spoon or spatula. Cook for 2-3 minutes, allowing the sardines to warm through.
Add the roasted red pepper strips and crushed red pepper flakes (if using) to the skillet. Stir to combine and cook for another 2 minutes.
Add the cooked pasta to the skillet, along with the reserved pasta water (start with 1/2 cup and add more as needed) to create a light sauce. Toss the pasta to evenly coat with the sardine mixture.
Remove the skillet from heat and stir in the lemon zest, lemon juice, chopped parsley, salt, and black pepper. Drizzle with the remaining 1 tablespoon of olive oil and toss well.
Serve immediately, topped with breadcrumbs and grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 3269 mg | 142% | |
| Total Carbohydrate | 177.0 g | 64% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 19.5 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 996 mg | 77% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1353 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
