We’ve all been struggling a bit during this long year of staying at home. Many of us want to go somewhere, anywhere, but right now it just isn’t in the cards. I have a feeling we’re all blissfully imagining the same getaway — sitting at the beach, being waited on with a drink in hand.
Over the last few weeks, I have found myself daydreaming about vacations to places like Nice, Corsica, southern Italy . . . pretty much anywhere on the Mediterranean. I can just picture that perfectly blue water, feel the rocky beach pebbles underneath my bare feet, smell the enticing scents of beautifully crafted meals being cooked with care, and taste the otherworldly delicious seafood-abundant dinners.
This pasta infuses so many of the most delicious flavors that are so popular in the Mediterranean: sardines, capers, olives, red peppers, and fresh lemon. This meal feels and tastes like a luxurious restaurant meal you would enjoy next to the sea with a pitcher of local wine and fresh bread. Next time there’s patio weather, cook this for your significant other or best friend, pour some great wine, go outside, eat a truly wonderful meal, and make the decision to live your best life wherever you are.
8 oz. angel hair or thin spaghetti
1 4.4 oz can of high-quality sardines (or 4-5 oz. fresh!)
1 Tbsp. olive oil
2 large shallots, chopped
¼ red bell pepper, chopped
3 cloves of garlic, minced
Juice from 1 lemon
1 Tbsp. capers
12-15 kalamata olives
2 tsp. oregano
Pinch of red pepper flakes
Salt and pepper to taste
1 bunch of Italian parsley, chopped
Cook the pasta according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium high heat. Add the shallots and peppers and cook for 4-5 minutes, or until soft. Add the garlic and cook for one more minute. Add the sardines and cook for one minute, breaking them down into smaller pieces. Add the lemon juice, capers, olives, red pepper flakes, and oregano. Cook for 2 more minutes. Add the drained pasta to the skillet and use tongs to combine everything thoroughly. Season with salt and pepper to taste. Top with parsley.