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Whole Wheat Spaghetti with Sardines, Pine Nuts and Parsley

Serves 4
Time 35 min
The richness of sardines and toasted pine nuts are the perfect partners for a tangle of hearty whole wheat spaghetti and the bright, vivid flavors of currants plumped in orange juice and plenty of chopped parsley. Add a pinch or two of crushed red chile flakes, if you like.
Special Diets:
Ingredients
  • 3 tablespoons dried currants
  • 2 tablespoons orange juice
  • 2 (3.75-ounce) packages skinless, boneless sardines in olive oil
  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium red onion, diced
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 8 ounces whole wheat spaghetti, cooked according to package instructions
  • 3/4 cup fresh flat-leaf parsley, coarsely chopped
  • 2 tablespoons red wine vinegar
  • 1/4 cup pine nuts, toasted
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Method

Combine currants and orange juice in a small bowl and set aside. 

Drain oil from the 2 sardine tins into a large skillet. 

Add additional oil to the skillet and heat over medium heat until oil begins to shimmer. 

Add onion and cook, stirring until softened, about 5 minutes.

Add sardines and use a fork or wooden spoon to gently mash them into onion. 

Season the mixture with salt and pepper, and cook for 2 more minutes; remove from the heat. 

Add spaghetti to the skillet and use tongs to toss well to combine. 

Add currants and orange juice, parsley and vinegar, and toss again. 

Serve immediately, garnished with pine nuts.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 tablespoons dried currants
  • 2 tablespoons orange juice
  • 2 (3.75-ounce) packages skinless, boneless sardines in olive oil
  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium red onion, diced
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 8 ounces whole wheat spaghetti, cooked according to package instructions
  • 3/4 cup fresh flat-leaf parsley, coarsely chopped
  • 2 tablespoons red wine vinegar
  • 1/4 cup pine nuts, toasted
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.