Miso Butter Pasta with Sardines and Preserved Lemon
This recipe is truly a weeknight hero and is testament to the magic of a few pantry and fridge staples coming together making the sum so much greater (and tastier) than its parts. Sardines—which are a nutritional powerhouse—mix with the brightness of lemon and the unctuousness of miso butter—all topped with lemony crunchy golden-browned panko. I’ve used preserved lemons here—a staple in North African and Middle Eastern cuisine, which are fermented lemons with a tangy salty bright flavor—they’re available in many supermarkets these days (I use the brand Mina) and can live in your fridge for a long time. If you use them, be sure to only use the skins, not the pulp. If you can’t find preserved lemons—feel free to use another fresh lemon.
Serves 4 to 6
INGREDIENTS
1 pound long dry pasta such as bucatini or spaghetti
2 tablespoons olive oil
½ cup panko breadcrumbs
4 tablespoon unsalted butter, softened
1 tablespoon white or yellow miso
1 large lemon, zested and juiced
1 tablespoon minced preserved lemon
Two 4.5 ounce tins of sardines in oil (oil reserved)
¼ cup minced flat leaf parsley
Kosher salt and freshly ground black pepper
METHOD
Cook pasta in well-salted water according to package instructions until al dente. Drain and return to the pot, reserving 1½ cups of pasta water.
While pasta is cooking, make the breadcrumb topping. In a small skillet over medium heat, add olive oil and add breadcrumbs. Season with salt and pepper and toast, stirring often, until deep golden brown. Stir in lemon zest and transfer to a bowl.
In a bowl, whisk together butter with miso paste until fully combined and set aside.
Add butter mixture to the just-drained pasta along with lemon juice, preserved lemon, a few grinds of black pepper, ½ cup of pasta water and stir, adding more pasta water ¼ cup at a time until a glossy sauce starts to form—making sure to use most of the pasta water. There should still be some liquid at the bottom of the pot—(don’t worry it will continue to absorb). Stir in sardines and their oil and flat leaf parsley and mix to combine until the sardines have broken up a bit.
Sprinkle panko atop to garnish and serve with more alongside.
Shop this recipe
The below contains affiliate links.
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter