Dill and Sardine Bucatini

Featuring tender sardines atop a bed of crisp greens, juicy tomatoes, cucumbers, Kalamata olives, and red onions, it's finished with a drizzle
of olive oil and a zesty lemon vinaigrette. This nutritious and flavorful salad captures the essence of Mediterranean cuisine in every bite.
‍
Prep Time:
Serving: 1

Dill and Sardine Bucatini

Featuring tender sardines atop a bed of crisp greens, juicy tomatoes, cucumbers, Kalamata olives, and red onions, it's finished with a drizzle of olive oil and a zesty lemon vinaigrette. This nutritious and flavorful salad captures the essence of Mediterranean cuisine in every bite.
‍
‍Prep Time:
Serving: 1

Ingredients

Directions

1 can of Flower Sardines in Tomato Sauce

Bring a large pot of salted water to a boil.

⅓ cup good olive oil

Lay the sardines on a paper towel. Using a sharp paring knife, fillet each fish from head to tail. Discard the fish bones and reserve the sardine fillets and tomato sauce.

2 garlic cloves, thinly sliced

In a large skillet over medium-high heat, heat the olive oil and garlic, stirring often until aromatic (about 2 minutes). Add 2 tsp of the Espelette pepper and continue to cook for 2 more minutes until the garlic is soften (without browning).

3 tsp Espelette pepper, divided

Stir in the chives, half of the sardines and the remaining 1 tsp of Espelette; remove from heat and season with a pinch of salt.

3 tbsp fresh chives, finely chopped

Cook the pasta according to the package instructions until it’s just shy of al dente. Drain and reserve 1 cup of the pasta water.

Kosher salt, to taste

Add the reserved tomato sauce to the sauté pan and return to medium-high heat. Add the pasta, almonds and dill, and thin out the sauce with ½ cup of pasta water, cooking 1 to 2 minutes. Stir in ¾ of the lemon zest and the remaining sardines.

½ pound bucatini pasta

Cook for an additional 2 to 3 minutes until the sauce reduces. Adjust the consistency and flavor with more pasta water, salt, and lemon juice as needed.

½ cup roasted and salted Marcona almonds, roughly chopped

Divide the pasta between two bowls. Sprinkle the remaining lemon zest on top, garnish with dill and flaky salt, and serve.

¼ cup finely chopped dill, plus more for garnish

1 lemon, finely zested and juiced

Flaky salt, to finish

Dill and Sardine Bucatini

Dill and Sardine Bucatini

Ingredients

Directions

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