Ingredients:
Preparation method:
Cook the spaghetti according to package instructions in salted water.
Heat 1 tbsp olive oil from the sardine can in a skillet over medium heat and sauté the capers, olives, and 1 clove garlic for 1–2 minutes. Add the tomatoes and cook for 5–6 minutes until softened. Stir in the sardines. Deglaze with lemon juice and season with salt and pepper.
Add the cooked pasta to the skillet along with 2 tbsp pasta cooking water. Stir well and let it simmer gently.
Meanwhile, make the gremolata: in a mortar and pestle, mix lemon zest, parsley, garlic, and 1 tbsp olive oil until smooth.
Serve the pasta on plates and top with the gremolata and extra lemon zest if desired. Enjoy!
Now it's your turn