Sicilian Pasta with Sardines, Capers & Breadcrumbs
A quick and easy Sicilian pasta with sardines, lemon, capers and toasted breadcrumbs comes together in less than 30 minutes with ingredients you probably already have on hand.
1x can 100 g boneless skinless sardines in olive oil, drained
Pinchof red pepper flakes,or to taste
2tablespoonscapers (in brine),drained
juice from 1/2 a lemon or more,to taste
1small bunch flat-leaf parsley,chopped
Freshly ground black pepper
500gdried pasta of choice
Lemon wedges,for serving
Method
Heat 2 tablespoons oil in a large skillet over medium heat. Add panko and cook, stirring constantly, until golden, about 3 minutes. Transfer to a bowl and stir in the lemon zest, salt, and pepper. Wipe skillet clean.
Return the pan to the stove and add the 2 tablespoons of olive oil. Add the shallots and sauté for about 5 minutes, or until just softened, then and add the garlic and red pepper flakes. Cook for 1-2 minutes, until fragrant.
Add the wine, cook until reduced slightly, then add the capers, anchovies and sardines, breaking them apart gently with a wooden spoon. Cook just long enough to heat through, 2-3 minutes, then add the lemon juice.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to packet instructions, until al dente. Just before draining, scoop out 1/2 cup (125 ml) of of the pasta cooking water.
Add the pasta to the sardine mixture, along some of the reserved cooking water (1/3 or more) to the pasta and toss well to combine. Add a little more liquid if needed.
Add most of the parsley and toasted bread crumbs; toss to combine. Taste and adjust seasoning. Serve into bowls and garnish with the remaining parsley and bread crumbs. Serve immediately with lemon wedges on the side.
Enjoy!
Notes
For recipes like this one, I use my favorite Farchioni Olii SpA extra-virgin olive oil . The oil is heat-resistant and is well suited for roasting, frying and also in salads.
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