Lemon Pepper Pasta with Sardines

Recipe adapted from killingthyme.net

Ingredients:

· 6 oz spaghetti

· 1 can Sardines, drained

· 1 TBSP olive oil

· 2 cloves of garlic, smashed and thinly sliced

· 1/2 red onion, finely diced

· 1 lemon, zested and juiced

· 1/3 cup Grated Parmesan or Pecorino Romano, more to finish if desired

· 3 handfuls of baby arugula or spinach

· Sea salt, to taste

· A generous amount of cracked black pepper

· A Sprinkle of red pepper flakes, if desired

· 1/2 cup toasted panko breadcrumbs, optional

Directions:

1. Cook spaghetti as per the directions on the package, reserving 1 cup of pasta water before straining; set aside.

2. In the meantime, heat oil in a large skillet over medium heat. Add the onions, garlic, and a pinch of salt, and cook until tender and fragrant—about 3 minutes.

3. Add the drained sardines to the skillet and flake them into chunks with a spatula or spoon; stir to mix.

4. Once the sardines are just warmed through, which should only take about 2 minutes, transfer the cooked pasta to the skillet; toss to coat. Add the lemon juice, lemon zest, parmesan, arugula, and a generous amount of cracked black pepper and a little chili flakes if desired. Toss again to even distribute the   ingredients, adding a splash of pasta water as needed to create a creamy consistency. Taste, and add salt as needed.

5. Finally, toss in the toasted breadcrumbs, if using. Serve immediately.