Pasta with Sardines and Breadcrumbs
A pasta dish with savory sardines, garlic and onions, capers, and crunchy breadcrumbs.
Ingredients
Spaghetti (or linguine)
Gluten, Wheat
160 g
Sardines (tin in olive oil)
1 pcs
Garlic (minced cloves)
2 pcs
Breadcrumbs (fresh or panko)
Gluten, Wheat
50 g
Salt (to taste)
Black pepper (freshly ground)
Olive oil (extra-virgin)
30 ml
Onion (sweet, chopped)
150 g
Lemon (zest and wedges)
1 pcs
Parsley (fresh, chopped)
15 g
Capers (drained) optional
30 ml
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 120 ml 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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