Pasta With Sardines, Bread Crumbs and Capers

By cortanez

Ingredients

• Salt
• 1/4 cup extra virgin olive oil
• 1/2 cup bread crumbs, ideally made from stale bread
• 1 onion, chopped
• Freshly ground black pepper
• 1 pound long pasta, like perciatelli
• 1 teaspoon grated lemon zest (from one lemon)
• Juice from 1 lemon (maybe more)
• 2 tablespoons drained capers
• 2 cans sardines packed in extra virgin olive oil (about 1/2 pound)
• 1/2 cup chopped fresh parsley, plus more for garnish

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from cooking.nytimes.com

Preparation

Step 1

1. Bring a large pot of water to a boil and salt it. Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it’s hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.

2. Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.

3. Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs, lemon juice, and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.