In the Kitchen With Amelia & Teddy: Pasta With Sardines
byAmelia MorrisApr 14, 2017
Pasta With Sardines
2-3 tablespoons olive oil
½ onion, sliced
2 cloves garlic, sliced
1 can olive-oil-packed sardines
1 lb. dried spaghetti
1 bunch of parsley, roughly chopped
1 cup toasted breadcrumbs
dried chile flakes (optional)
1. Heat the olive oil in a large pan. Add the onion and garlic and
cook until soft, about 5 to 7 minutes. Add the sardines and their olive oil.
Fry as you break the sardines up with a wooden spoon. Once the sardines have been
broken down, turn the heat off.
2. Cook the pasta in salted boiling water. While it’s cooking,
chop the parsley, removing any pieces of thick stems. Just before pulling the
pasta, scoop out about a cup of the pasta water and set aside.
3. When the pasta is almost al dente, turn the heat back on
under the pan of sardines; remove the pasta from its pot with tongs and drop it
directly into the pan. Start by adding about ¼ cup of the pasta water and mix the
sardines and the onions through the pasta. Add more water if it seems at all dry.
When the noodles and sauce are nicely mixed, add half the breadcrumbs and
parsley and mix them through.
4. Serve the pasta in bowls, topped with more breadcrumbs, parsley,
Parmesan, and dried chile.