Lightly salt a large pot of water and bring to a boil. Add pasta, cooking for about 8-9 minutes, or until reaching “al dente” tenderness.

While pasta is boiling, on another burner heat olive oil in a skillet over medium heat.

Add onion to skillet and cook until soft and slightly translucent, about 2-3 minutes, then add garlic and cook until fragrant, another 1-2 minutes.

Add the sardines with their canned sauce and stir to combine. When the sardines are heated through, reduce to low heat. Simmer the sardine mixture until the pasta is ready.

Once pasta is done, drain and add directly to the sardine sauce skillet. Stir pasta and sauce together until completely coated. Cover skillet, remove from heat and let stand for 3-5 minutes for the pasta to absorb the flavors.

Squeeze lemon wedge over the pasta until covered in juice. Serve with red pepper flake and grated parmesan cheese.