Sardine Pasta
Delicious Mediterranean recipe with white wine, garlic and fresh lemon
Ingredients
- 12 oz. spaghetti
- 2 3.75 oz. cans sardines boneless, skinless, packed in oil
- 1 cup panko bread crumbs
- 1/2 cup white wine
- 1/4 cup fresh basil chopped
- 3 cloves garlic minced
- 1 lemon juice and zest
- 4 Tbsp. extra virgin olive oil divided
- 3 Tbsp. capers
- 3 Tbsp. unsalted butter
- 1/4 tsp. red pepper flakes
Instructions
- Boil the pasta according to package directions for al dente. Reserve a cup of pasta water before draining.
- In a large skillet, heat 1 Tbsp. of olive oil over medium heat. Toast the breadcrumbs until golden brown, moving them around the pan to avoid scorching. Remove from pan and set aside.
- Wipe the pan clean. Pour in the remaining 3 Tbsp. of olive oil. Saute the minced garlic until it sizzles. Then, add the capers, red pepper flakes and lemon zest.
- Add the sardines to the pan, breaking them up a little bit with a wooden spoon. Pour in the white wine and lemon juice. Allow the mixture to reduce for 2-3 minutes.
- Add the cooked pasta to the pan along with the butter. Toss in the sardine mixture to coat. Add the reserved pasta water a little at time, until it reaches your desired consistency (it doesn't have to be a measured amount.)
- Remove the pasta from the pan onto serving plates. Garnish with toasted breadcrumbs and chopped basil.
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