Spanish Mafaldine with Sicilian Sardines, Lemon, Capers and Red Chili Flakes

Serving Size: 4-6
Prep Time:  10 Minutes
Cook Time: 20 Minutes
Total Time:  30 Minutes


1 lb. Pappardelle’s Lemon Parsley Mafaldine
6 Tbsp. extra-virgin olive oil
1/4 cup shallots, minced
2 tsp. lemon zest
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt, plus more to taste
1 (4.375-oz.) can of sardines, drained
3 Tbsp. capers, rinsed
5 Tbsp. fresh lemon juice
3 Tbsp. fresh parsley, chopped
Parmesan cheese, for garnish



  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain, reserving 1/4 cup of pasta water, and set aside.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Once hot, add shallots, lemon zest, crushed red pepper and salt, cooking until shallots are soft, about 2-3 minutes.
  3. Add sardines and capers and saute until sardines are golden and warmed through, about 2 minutes. Stir in lemon juice and reduce heat to the lowest setting.
  4. Add cooked pasta and parsley to the skillet. Toss pasta to evenly coat with sauce. If the sauce is not coating the pasta, add 1 Tbsp. reserved pasta water at a time to loosen the sauce. Add additional salt, to taste.
  5. Divide the pasta into serving dishes and garnish with Parmesan cheese. Serve and enjoy!