Pasta with Sardines and Breadcrumbs
A pasta dish with savory sardines, garlic and onions, capers, and crunchy breadcrumbs.
Ingredients
Spaghetti (or linguine)
Gluten, Wheat
5.6 oz
Sardines (tin in olive oil)
1 pcs
Garlic (minced cloves)
2 pcs
Breadcrumbs (fresh or panko)
Gluten, Wheat
1.8 oz
Salt (to taste)
Black pepper (freshly ground)
Olive oil (extra-virgin)
1.0 fl oz
Onion (sweet, chopped)
5.3 oz
Lemon (zest and wedges)
1 pcs
Parsley (fresh, chopped)
0.5 oz
Capers (drained) optional
1.0 fl oz
Red pepper (crushed) optional
Nutrition
Per serving: ≈ 525.0 kcal,
P 16.0 g,
F 26.0 g,
C 56.0 g
counted 7 of 12 ingredients — the rest are in pieces/ml or missing nutrition data
Cooking
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, 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, 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.
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