Instructions
Follow the steps and taste along the way.
Cook the penne
Bring 2,000 ml of water and 4 g of salt to a boil in a pot. Add the penne and cook according to the package instructions, usually 9 to 11 minutes, until al dente. Before draining, set aside 100 ml of the cooking water.
Prepare the tomato base
While the pasta cooks, halve the cherry tomatoes, finely chop the garlic, and chop the parsley. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook briefly for about 30 seconds, just until fragrant.
Soften the tomatoes
Add the tomatoes and capers to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the tomatoes soften and release their juices but still hold their shape.
Add the sardines and spinach
Break the sardines into large pieces and add them to the skillet. Stir gently to heat them through without breaking them apart. Add the spinach and stir for about 1 minute, until wilted.
Finish the pasta
Drain the penne and add it to the skillet along with the 100 ml of reserved cooking water. Toss and cook over low heat for 1 to 2 minutes, until the juices coat the pasta. Remove from the heat, stir in the lemon juice and parsley, and serve warm.
