Recipe: SPAGHETTI WITH SARDINES, LEMON, AND ARUGULA

SPAGHETTI WITH SARDINES, LEMON, AND ARUGULA
Serves 4

1 small yellow onion, finely chopped
2 to 4 garlic cloves, finely chopped
1 (3.75-ounce / 106-g) can sardines in olive oil, bones and any scales removed
Zest and juice of 3 lemons
1 pound (500 g) spaghetti
Extra virgin olive oil
1 bunch flat-leaf parsley, finely chopped Red chile flakes
Salt and freshly ground black pepper About 3 cups (60 g) loosely packed arugula

Add a generous drizzle of olive oil to a large skillet and heat over medium heat. Add the onion and a sprinkle of salt and cook until the onion is soft and translucent, about 5 minutes. Add the garlic and stir to incorporate. Crumble the sardines and add to the onion mixture. Turn the heat up and cook until there’s some golden color on the fish. Add the lemon zest and stir to combine. Turn the heat off and set aside.

Bring a large pot of salted water to a boil, add the pasta, and cook until al dente. Drain and add directly to the sardine mixture. Add the lemon juice, another generous drizzle of olive oil, and the parsley. Toss to combine, then add a sprinkle of red chile flakes and toss again. Season with salt and freshly ground black pepper. Top the pasta with the arugula, drizzle it with olive oil, and sprinkle with salt and freshly ground black pepper to serve.

From the book LEMON, LOVE & OLIVE OIL by Mina Stone. Copyright © 2021 by Asimina Stone. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.