Pasta with Sardines, Bread Crumbs and Capers

December 24th, 2023

Adapted from the New York Times

Ingredients

  • 4 tbsp extra virgin olive oil
  • 1/2 cup breadcrumbs
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • Freshly ground black pepper
  • 1 tsp calabrian chile peppers
  • 1 lb long pasta, bucatini preferred
  • Zest of one lemon
  • Juice of one lemon
  • Small can of black olives, drained
  • 2 cans anchovies, with capers
  • 2 cans sardines
  • 1/2 cup fresh parsley, chopped

Instructions

  1. Bring a large pot of water to a boil and salt it. Put 2 tbsp of olive oil in a large cast iron skillet over medium heat. When it’s hot, add the pasta to the water and add the bread crumbs to the pan and cook, soaking up all the olive oil and stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Give the pan a quick rinse. Cook pasta until al dente and drain.
  2. Heat remaining 2 tbsp of olive oil in pan. Add onions, garlic, calabrian peppers, and anchovies with capers to pan and cook until onion is soft and anchovies have dissolved, 5-10 minutes.
  3. Add lemon zest, olives, and sardines to onions, stirring occasionally, until just heated through, about 2 minutes.
  4. Add pasta to the sardine mixture and toss well to combine. Turn off heat and add parsley, breadcrumbs, and black pepper and toss until well-coated. Add lemon juice for moisture and toss together. Serve immediately.

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