1 pound spaghetti
1/2 cup red grape tomatoes, halved, divided
1 tablespoon rice wine vinegar
3 tablespoons extra-virgin olive oil, divided
Kosher salt and black pepper
1 (4-ounce) tin sardines, drained, boned and chopped
3 garlic cloves, minced
1/2 tablespoon crushed red pepper flakes
2 teaspoons fresh lemon zest
1/4 cup roughly chopped fresh basil leaves
1/4 cup roughly chopped fresh parsley leaves
1 cup arugula, divided
In a medium bowl, mix together the tomatoes, vinegar, and 1 tablespoon extra-virgin olive oil. Season with salt and pepper. Set aside at room temperature.
Prepare spaghetti according to package directions, drain and set aside.
Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat until the oil moves like water, about 3 minutes. Add the sardines and stir with a wooden spoon breaking them down into smaller pieces. Add the shallot, garlic and red pepper flakes, cook for 2 minutes. Turn the heat down to medium and stir in the lemon zest, fresh basil, and fresh parsley. Cook for another minute and turn off heat.
Add the pasta and stir with tongs until well incorporated. Serve the pasta with a 1/4 cup fresh arugula per serving and 1/4 cup of cherry tomatoes.