Ingredients:
Kosher salt
12 ouncesshort 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 teaspoonsmild 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)
Directions:
Bring a large pot of water to a boil over high heat. When it comes to a boil, add a handful of salt, then cook the pasta according to the package directions.
While the pasta cooks, transfer the sardines to a small plate and the cans’ oil to a large bowl. Use a Microplane to grate the garlic and lemon zest directly into the bowl. Add the chile flakes, then use a fork to combine the mixture.
Drain the pasta and immediately transfer to the large bowl with the garlicky oil and toss aggressively.
Halve the lemon and squeeze into the bowl. Add the escarole and dill, then toss to coat. Gently toss in the sardines. Season with salt and more chile flakes to taste. Drizzle each serving with olive oil, if desired.