Mediterranean Sardine Pasta

Preparation Cook the linguine pasta according to package instructions. Drain and set aside.

Preparing the Sardine Tomato Sauce In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.

3.Add the sardines with their oil to the skillet, breaking them up with a spatula. Stir in the diced tomatoes, red pepper flakes, black pepper, and salt. Simmer for 10-15 minutes, allowing the flavors to meld.

Marinating the Sardines In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, paprika, black pepper, and salt. Pour the marinade over the sardine tomato sauce. Set aside.

Poaching the Eggs Fill a large, shallow pan with a few inches of water. Bring the water to a simmer. Crack the eggs, one at a time, into a small bowl and then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on a paper towel.

Assembling the Dish Add the cooked linguine to the sardine tomato sauce and toss to coat the pasta. Divide the pasta among serving plates. Top each serving with a poached egg, a drizzle of the sardine marinade, and a sprinkle of freshly chopped parsley and grated Parmesan cheese.