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Pasta With Sardines, Bread Crumbs and Capers

5.0(2126)

This quick and easy version of the classic Sicilian pasta dish comes together in about 20 minutes with ingredients you probably already have in your pantry and fridge. You can pick up anything you're missing at the corner deli.

by Mark Bittman

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ItalianDinner, Easy, Lunch, Quick, Weeknight, Pastas, Appetizer, Main Course

Servings

(4–6)

Total time

20 min

Calories / serving

486 kcal

Ingredients (10)

serves

Saltsalt
1/4 cup extra virgin olive oilextra-virgin-olive-oil
1/2 cup bread crumbs, ideally made from stale breadbread-crumbs
1 onion, choppedonion
Freshly ground black pepperpepper
1 pound long pasta, like perciatelli
1 teaspoon grated lemon zestlemon
2 tablespoons drained capers
2 cans sardines packed in extra virgin olive oil (about 1/2 pound)
1/2 cup chopped fresh parsley, plus more for garnishparsley

Instructions (3 steps)

01Bring 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.
02Meanwhile, 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.

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