Bring large pot of salted water to a boil for cooking the pasta.
In a dry skillet, heat ¼ cup panko and cook until panko is toasted to a nice golden color, about 3-4 minutes. Set aside. Meanwhile clean and chop parsley: enough to make ¼ cup.
Start the pasta cooking: we like bucatini. Cook enough for 2 people.
In skillet over medium heat, add
- 2 TBL olive oil
- 1 chopped onion
About 5 minutes, until soft. Add
- 3-5 anchovies plus a bit of the oil they are packed in
- a 4-ounce can of sardines in olive oil (don’t drain it)
- 1 tsp lemon zest
- 1 TBL capers, drained
and stir just enough to heat and break up the sardines a bit, about 2 minutes.
When the pasta is almost done, reserve some of the cooking water, drain the pasta and put it in the skillet. Add most of the panko, most of the parsley and some of the reserved cooking water to moisten. Season with salt and pepper. Serve in bowls and garnish with remaining panko and parsley.