Lemony Pasta With Sardines Escarole
Ingredients
- Kosher salt
- 12 ounces short pasta, such as farfalle or rigatoni
- 2 (3- to 5-ounce) tins sardines packed in olive oil
- 2 large garlic cloves
- 1 large lemon
- 1 1/2 teaspoons mild chile flakes, such as Aleppo, piment d’Espelette, or gochugaru, plus more for serving
- 1 (12-ounce) head escarole or romaine, washed and roughly torn
- 1/2 cup (about 1 ounce) chopped fresh dill (fronds and stems), mint, or basil (or a mix)
- Extra-virgin olive oil, for serving (optional)
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