SARDINES PACKED IN OLIVE OIL RECIPES

Steps:

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

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