Ingredients
- ¾ pound spaghetti
- 1 cup roughly chopped marinated artichokes
- 4 ounces sardines, chopped (about ½ cup)
- 3 ounces pecorino, finely grated (about ¾ cup), plus more for serving
- ¾ cup finely chopped fresh flat-leaf parsley leaves
- ½ cup roasted almonds, chopped
- ¼ cup olive oil
- 3 tablespoons lemon juice
- Kosher salt and black pepper
How to Make It
- Cook the pasta according to the package directions; drain.
- Combine the artichokes, sardines, pecorino, parsley, almonds, oil, and lemon juice. Season with ¼ teaspoon salt and ½ teaspoon pepper. Toss with the pasta. Serve topped with additional pecorino.
