Description
A delicious and satisfying Sardine Pasta dish featuring briny sardines, a bright lemon zest, and crunchy garlic breadcrumbs.
Ingredients
- 6 ounces spaghetti or linguine
- 1 tin sardines packed in extra-virgin olive oil
- 2 cloves garlic (minced)
- 3/4 cup fresh breadcrumbs (or panko)
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped sweet onion
- Zest of 1/2 lemon
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers (drained, optional)
- 1/4 teaspoon crushed red pepper (optional)
- Lemon wedges for serving
Instructions
- Put a pot of salted water on to boil for the pasta.
- Drain the olive oil from the sardines into a frying pan and set the fish aside.
- Heat the pan over medium heat, add the garlic, and sauté until fragrant, about 1 minute.
- Add the breadcrumbs, season lightly with salt and pepper, and continue cooking, stirring often, until the crumbs are lightly toasted and crisp, about 2 to 4 minutes. Transfer them to a plate and set aside.
- Return the pan to the stove and add the 2 tablespoons of olive oil. Add the chopped onion, season lightly with salt and pepper, and sauté until soft and golden brown, about 5 to 7 minutes.
- Add the sardines, break them apart gently, and cook just long enough to heat them through, about 2 minutes. Stir in the lemon zest, parsley, capers, and crushed red pepper. Remove from the heat and cover to keep warm.
- Cook the pasta according to package directions, reserving 1/2 cup of the cooking liquid.
- Drain the pasta and add it to the sardine mixture.
- Toss all the ingredients together, adding the pasta water one or two tablespoons at a time, as needed to help coat the pasta and distribute the sardines and sautéed onion.
- Add the toasted breadcrumbs, toss again, and plate individual servings.
- Garnish with lemon wedges and a sprinkling of black pepper if desired.
Notes
For an extra layer of flavor, consider adding a splash of lemon juice during the final mix. Reserve pasta water for best results.
