Ingredients
- 250 g of linguine
- 1 box (approximately 115 g) of olive oil sardines
- 1 onion
- 1/2 garlic clove
- 1 tablespoon (s)
- 10 black olives cut in half
- 1 pinch of ground cumin or fennel seeds
- 1 powdered chili knife point
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1 lemon juice
- 2 strands of parsley
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salt, mill pepper
Preparation
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Peel the onion and garlic and chop them. In a skillet on high edge, pour 1 tsp. olive oil from the Sardines box. Brown the garlic and onion until they are translucent.
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Cook the linguine in a pot of boiling salted water, 1 minute less than the time indicated on the package, so that they are al dente.
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Add the capers, olives, cumin and chili to the pan and mix. Relax with a few spoonfuls of cooking water from the pasta.
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Take a glass of cooking water and reserve it.
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Place the sardines and the rest of their oil in the pan, crumble them using a wooden spoon (the edges will melt and bring a beautiful dose of calcium) and let heat for a few minutes over medium heat. Pepper, but don’t salt because the capers and sardines are already. Pour the lemon juice and mix.
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Pour the drained pasta into the sauce and mix everything well to make a connection. Cook again for 1 to 2 minutes again, lengthening the sauce if necessary with a little cooking water from the pasta to obtain a shiny and active sauce.
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Chop the parsley, add it to the pasta and mix. Serve immediately.
