2 cans sardines in olive oil (~3.75 oz each), drained
2 cups arugula
2 tbsp capers, drained
2 garlic cloves, minced
1 lemon (zest + juice)
2 tbsp olive oil
¼ cup vegetable stock
Pinch red pepper flakes (optional)
Salt & pepper to taste
Method
1. Cook the base
Cook pasta or couscous per package directions. Reserve ½ cup starchy cooking water before draining.
2. Build the pan sauce
Heat olive oil in a large skillet over medium. Sauté garlic 30 seconds, then add capers, stock, and lemon juice; simmer 2 minutes.
3. Warm the sardines
Flake sardines into the sauce and warm through gently.
Don't stir hard enough to break the sardines apart completely — a little texture is the point.
4. Toss and finish
Add the drained pasta/couscous, loosening with reserved pasta water as needed. Fold in arugula off heat just until wilted. Finish with lemon zest, salt, pepper, and red pepper flakes.
Notes
The household's most-repeated dinner — confirmed 3x across separate meal-plan cycles, one instance explicitly logged as loved
No alcohol per household rule — stock and lemon juice do the deglazing job wine would otherwise do