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Bucatini with sardine fillets, capers and garlic

Yields4 ServingsPrep Time20 mins

 320g bucatini
 1 can sardine fillets in sunflower oil
 4 garlic cloves
 3 tbsp. capers
 1 red chili
 4 tbsp. olive oil
 2 tsp. salt
 2-3 fresh parsley twigs
 The zest of 1 lemon

Boil the pasta in 3 liters salted water according to the instructions on the pack to make it al dente.


Meanwhile heat the olive oil in a large pan to medium high temperature.


Add the sliced garlic and the thinly chopped chili and cook for 2-3 minutes, while stirring often.


Put the capers and parsley. Stir and add the drained pasta.


Stir well, so that the pasta absorbs the aromas.


Remove from the hot plate, sprinkle with lemon zest and arrange into portions.


Before serving sprinkle with a little more parsley.

Nutrition Facts

Servings 4