Uncomplicated prep leads to sophisticated flavor.
I fully believe that pasta doesn’t have to be complicated to be tasty or impressive.
The resulting recipe is loosely inspired by pasta con le sarde, a Sicilian sardine pasta.
Simply Recipes / Karishma Pradhan
In addition, the crispy, crunchy garlic and breadcrumbs offer a fun textural component.
Keeping things light and bright, a garnish of parsley completes the dish.
Spaghetti, bucatini, or fusilli col buco are all great options.
Simply Recipes / Karishma Pradhan
If your budget allows, opt for bronze-cut pasta.
Bronze-die pasta has more texture on the surface, so it picks up the sauce better.
And these cuts release significantly more starch into the pasta water, yielding a saucier dish.
Simply Recipes / Karishma Pradhan
How To Select Sardines
There are a few different characteristics to look for when purchasing sardines.
Add the pasta, and cook until al dente.
Drain the pasta, reserving 3/4 cup of pasta water.
Simply Recipes / Karishma Pradhan
While the water is coming to a boil, prepare the breadcrumbs.
Add the olive oil, garlic, and chili flakes to a large skillet.
Remove from the heat, and transfer half of the garlic-oil mixture to a small bowl.
Simply Recipes / Karishma Pradhan
Set aside to add to the pasta later.
Add the breadcrumbs to the pan with the remaining garlic-oil mixture and toss to combine.
Set over medium-low heat, and toast the breadcrumbs for 2-3 minutes until golden brown.
Simply Recipes / Karishma Pradhan
Transfer to a paper towel-lined plate, season with a pinch of salt, and set aside.
Trim off the pointy ends of the lemons.
Thinly slice 1 1/2 lemons into 1/8-inch rounds.
Simply Recipes / Karishma Pradhan
Remove any seeds, then finely chop the rounds.
Cut the remaining 1/2 lemon into wedges for serving.
Wipe the pan clean, then add the reserved garlic-oil mixture back into the skillet.
Set over medium-low heat, then add the lemons.
Saute for 4-6 minutes until they’ve fully softened and caramelized, turning slightly golden brown.
Add the sardines and olives to the pan, and saute over medium-high heat for 1-2 minutes.
Reduce the heat to low.
Add the pasta to the skillet, and stir to combine with tongs.
Season with salt to taste, and add chili flakes if desired.
Refrigerate leftover pasta and breadcrumbs in separate airtight containers for up to 2 days.
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