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When I'm feeling a quick and easy meal, I lean hard on my repertoire of pantry pasta. I'll whip up a classic aglio e olio (garlic and olive oil sauce), throw together a quick pesto, or toss pasta with some simple sautéed greens.

I fully believe that pasta doesn't have to be complicated to be tasty or impressive. So when I set off to develop a recipe featuring canned sardines, I knew it needed to feel special without feeling burdensome. The resulting recipe is loosely inspired by pasta con le sarde, a Sicilian sardine pasta.

Here, the mild, briny flavor of sardines is complemented by tangy, sweet caramelized lemons and buttery Castelvetrano olives. Garlic and red chili flakes sauté in oil, and the aglio e olio-like base serves two functions: it amps up the pasta sauce and provides a flavorful canvas for frying breadcrumbs.

In addition, the crispy, crunchy garlic and breadcrumbs offer a fun textural component. Keeping things light and bright, a garnish of parsley completes the dish.

Snappy

Macronutrients are nutrients that the body needs in large amounts for energy and proper function. They include carbohydrates, proteins, and fats. Carbohydrates provide energy, proteins aid in growth and repair, and fats store energy and help nutrient absorption. They're essential for maintaining overall health.

10:49 AM

RECIPE

Lemony Sardine Pasta

PREP TIME 15 mins

SERVINGS

4 servings

COOK TIME

15 mins

Ingredients

• 1/4 cup extra-virgin olive oil

• 4 cloves garlic, thinly sliced

TOTAL TIME 30 mins

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SAVE IT

•

1 teaspoon red chili flakes, plus more if needed

• 1/3 cup panko breadcrumbs

• Salt, to taste

• 2 lemons

• 12 ounces of dried pasta, such as spaghetti or bucatini

• 2 (3.5-ounce to 4.5-ounce) tins of sardines in olive oil, drained and roughly chopped

•

1 cup pitted Castelvetrano olives, chopped

• 1/4 cup flat-leaf parsley, finely chopped