Monika Varšavskaja and Martin Planchaud's recipe for spaghetti with sardines
Quick and easy – the perfect pasta recipe to whip up in no time to make the rest of the week more bearable. This week, celebrate the taste of the sea with spaghetti with sardines from Monika Varšavskaja and Martin Planchaud, two chefs who bring both the chill and the show.
"An easy, quick and garlicky recipe that remains refined even if you don't have much in the pantry."
Schedule
Peel and finely slice the garlic. Chop 4 sardines with the capers and mix them with the Espelette pepper. In a pan, gently cook the garlic in olive oil until softened but not browned. Once the garlic is soft, add the sardine and caper mixture and season lightly with salt if needed. Cook the pasta al dente, add it to the pan, and toss everything together with half a ladle of pasta water. Finally, zest the lemon. In each bowl, arrange the pasta, then top with a sardine and a squeeze of lemon juice.
Good to know
To jazz up your pasta, you can also prepare a pangrattato, just like in Italy. Simply toast two thin slices of bread, brush them with olive oil, add a sprinkle of sea salt and rub them with garlic, then blend or mash the bread. Scatter it as you like!
