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Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

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  • Meanwhile, using a food processor, finely chop the parsley, capers, garlic, lemon juice and anchovy paste. Add the olive oil and pulse to combine; season with salt and pepper.

  • In a large bowl, flake the sardines with a fork. Add the parsley mixture and the pasta and toss, adding the reserved pasta cooking water to thin the sauce as desired. Top with the olives.

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