EBT-Friendly: 100% of ingredients

Made by Aleyda

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Ingredients

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•   2 tbsp extra virgin olive oil
•   4 large shallots (finely minced)
•   3 cloves garlic (finely minced)
•   1/3 cup sun-dried tomatoes (chopped)
•   1 tbsp sun-dried tomato oill
•   1 cup cherry tomatoes (cut into quarters)
•   1/4 cup capers
•   sea salt (to taste)
•   black pepper (to taste)
•   2 tbsp pesto rosso (or tomato paste)
•   2 cans sardines (in olive oil or tomato sauce)
•   1 package spaghetti
•   1-2 tbsp butter
•   1/2 large lemon (juiced)
•   2 tsp dry parsley
•   1 tsp red pepper flakes
•   1/3 cup freshly grated Parmesan (optional)
•   3/4 cup pasta water (reserved from cooking pasta, this will act as an emulsifier and thicken the sauce beautifully)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Bring a large stockpot filled with water to a roaring boil and salt generously. Add spaghetti and cook according to package instructions. Reserve ¾ cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shallots and sauté until fragrant and soft, about 3 minutes.
3. Add garlic, sea salt, and pepper. Stir for 2 minutes.
4. Add cherry tomatoes, sun-dried tomatoes, and capers. Stir for 2 minutes. Add lemon juice and pesto rosso or tomato paste.
5. Add sardines and stir with the sauce base. Break them up gently with a spoon. Sprinkle with parsley and chili flakes.
6. Drain spaghetti and add to the skillet. Stir gently to combine with the sauce. Slowly add reserved pasta water in ¼ cup increments until the sauce reaches your desired consistency.
7. Add butter and allow it to melt. Add a final spritz of lemon and Parmesan. Gently stir and serve immediately with extra Parmesan on the side.

Cost Breakdown (per serving)