In this lively and satisfying weeknight pasta, nutty whole-wheat noodles and rich sardines are dressed in a sauce of lemon, garlic, chile and olive oil drizzled straight from the sardine tins. Because the sauce isn’t cooked, its ingredients stay punchy and bright. Arugula adds a peppery crunch, while shavings of Parmesan lend nutty umami. When every ingredient is bold in flavor, you have less work to do, so dinner can be ready in just 30 minutes. The pasta is also good cold the next day; add the arugula right before eating.