SARDINES RECIPES RECIPES

Steps:

• Cook the spaghetti in a large pan of boiling salted water according to pack instructions. Meanwhile, make the sauce. Heat the oil in a medium pan and cook the garlic for 1 min. Add the chilli flakes, tomatoes and sardines, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers and most of the parsley. Mix well to combine.
• Drain the pasta, reserving a couple of tbsp of the water. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.

Steps:

• Bring a large pot of water to a boil
• Meanwhile, place the bread in a food processor (or blender) and pulse until uniform coarse breadcrumbs result, about 1 minute
• Set aside
• Pour the olive oil from the tin of sardines into a large pan and heat over medium heat
• Add the garlic and sauté for 1 minute
• Add the breadcrumbs and stir continuously until golden brown and crunchy, about 4 minutes
• Remove from the heat to prevent burning, transfer the toasted breadcrumbs to a plate and set aside
• Clean the pan
• Heat the EVOO in the same pan over medium-high heat, add the onions and sauté until just caramelized, about 5 minutes
• Add the sardines, breaking them into pieces with a fork, and mix evenly with the onions
• Stir in the capers, parsley, lemon zest and red pepper flakes
• Squeeze in the juice from the lemon
• Mix the sauce gently and turn off the heat
• Cook the spaghetti in the boiling water until just al dente, about 7 minutes
• Drain and reserve ½ cup of the pasta water
• Add the spaghetti to the sauce, season to taste with salt and pepper and mix until evenly combined
• Turn the heat to medium, add the pasta water and cook, stirring, until the liquid is absorbed, about 1 minute
• Sprinkle the pasta with the toasted breadcrumbs, reserving some for serving, then mix again
• Serve immediately, topping each portion with another pinch of breadcrumbs
• Garnish with a lemon wedge and sprig of parsley