Ingredients:
Preparation method:
Cook the pasta according to the packaging instructions, in salted water, until al dente.
Warm 1 tbsp olive oil from the sardine can in a frying pan over medium heat and sauté the capers, olives, and 1 clove of garlic for 1-2 minutes. Add the tomatoes and cook for 5-6 minutes until soft. Stir in the sardines. Deglaze with the lemon juice. Season with salt and pepper.
Once the pasta is ready, add it to the frying pan and add 2 tbsp of the pasta's cooking water. Stir well and let it simmer gently.
Meanwhile, prepare the gremolata in a mortar: mix the lemon zest, parsley, garlic and add 1 tbsp olive oil until it forms a smooth paste.
Divide the pasta among plates and finish with the gremolata. Add a sprinkle of lemon zest, if desired. Enjoy!
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