SARDINES RECIPE RECIPES

Steps:

• Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
• Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.

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