8 ounces of pasta, we like cavatappi for this
¼ cup panko or other breadcrumbs
10-15 sprigs of parsley
2 TBL olive oil
1 small onion
3-5 canned anchovies
4-ounce can of sardines in olive oil
1 TBL capers
Bring a pot of well-salted water to a boil for cooking the pasta. Meanwhile in a 12-inch skillet, toast
- ¼ panko or other breadcrumbs
until fairly dark, but not burnt. Remove from pan and reserve.
- 8 ounces pasta (normally we use cavatappi but bucatini works well)
Brush out the skillet and return to the heat. Add
- 2 TBL olive oil
and when hot, saute
- 1 small onion, finely chopped
When the onion is tender add
- 3-5 anchovies plus a bit of the oil they are packed in
- a 4-ounce can of sardines in olive oil (be sure to include the oil)
- 1 tsp lemon zest
- 1 TBL capers, drained
If you have larger sardines, they will break up as you stir, but don’t try to break them up too much. Brisling sardines can just be left whole.
While the sardines cook for a couple minutes pluck the parsley to make
- ¼ cup chopped parsley leaves
When the pasta is almost doneuse a mug to reserve a cup or so cooking liquid. Drain the pasta and add to the frying pan, along with a (1) little less than half of the breadcrumbs (2) about half the parsley and about ½ to ¾ cup of pasta water. The amount of water is variable, but all of it will be absorbed into the pasta and finish off the cooking of the pasta, so you may need to add a bit more depending on the tenderness of the pasta by the time you drain it.
- freshly ground black pepper
Divide into 2 serving bowls. Sprinkle each with the remaining breadcrumbs and parsley flakes.