Best 12 Pasta With Sardines Bread Crumbs And Capers Recipes

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Calling all seafood lovers! If you're looking for a quick, easy, and flavorful pasta dish that's perfect for a weeknight dinner, look no further than Pasta with Sardines, Bread Crumbs, and Capers. This recipe features tender spaghetti tossed with a simple sauce made from canned sardines, tangy capers, and crunchy breadcrumbs. It's a delicious and affordable meal that's sure to become a family favorite.

In addition to the classic Pasta with Sardines, Bread Crumbs, and Capers recipe, this article also includes variations for those who want to try something different. For a vegetarian version, try the Pasta with Chickpeas, Breadcrumbs, and Capers recipe. This dish features protein-packed chickpeas instead of sardines, and it's just as flavorful as the original. And for those who love a spicy kick, try the Pasta with Sardines, Calabrian Chiles, and Breadcrumbs recipe. This version features spicy Calabrian chiles that add a delicious heat to the dish.

Whether you're a fan of classic Italian cuisine or you're looking for a new and exciting pasta dish to try, you're sure to find a recipe in this article that you'll love. So gather your ingredients, put on your apron, and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

SICILIAN-STYLE SARDINE PASTA WITH BREAD CRUMBS



Sicilian-Style Sardine Pasta with Bread Crumbs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 8

1/4 cup plus 3 tablespoons extra-virgin olive oil
8 cloves garlic, chopped
1 1/2 cups bread crumbs
1/2 cups flat-leaf parsley, chopped
Coarse salt and coarse black pepper
2 tins sardines, 4 ounces each, drained, boned and chopped
1 teaspoon crushed red pepper flakes
1 pound linguini, fresh or dried, your choice, cooked to al dente in salted water

Steps:

  • To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Transfer bread crumbs to a dish and reserve.
  • Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.

PASTA CON LE SARDE (SICILIAN PASTA WITH SARDINES) RECIPE



Pasta Con le Sarde (Sicilian Pasta With Sardines) Recipe image

A classic pasta from Palermo in Siciliy, pasta con le sarde (pasta with sardines) is unlike just about any other Italian pasta dish. Heavily influenced by the cooking of Arabs that ruled Sicily more than a thousand years ago, it features long bucatini or spaghetti in a slick, luscious, and fragrant sauce made from onions, fennel, raisins, pine nuts, anchovies, sardines, and saffron. Instead of cheese, toasted and seasoned bread crumbs grace the plate.

Provided by Daniel Gritzer

Categories     Mains     Quick Dinners

Time 35m

Yield 4

Number Of Ingredients 13

1/2 cup (120ml) dry white wine
1 1/2 ounces (45g) golden raisins (about 1/4 cup)
Pinch saffron, optional
4 1/2 tablespoons (67ml) extra-virgin olive oil, divided, plus more as needed
1/2 teaspoon ground fennel seed
1 1/4 ounces (35g) panko bread crumbs (about 1/2 cup)
Kosher salt and freshly ground black pepper
1 cup minced peeled and cored fennel bulb (about half of one large 1 1/2-pound fennel bulb with fronds), fronds reserved
1 cup minced yellow onion (about half of one large 1-pound onion)
4 oil-packed anchovy fillets
1 1/4 ounces (35g) pine nuts (about 1/4 cup), toasted
5 whole sardines (about 3/4 pound/340g total), filleted and cut into 1-inch pieces
1 pound (450g) bucatini or spaghetti

Steps:

  • Bring a large pot of salted water to a boil. Mince half the fennel fronds and reserve the other half whole.
  • Add pine nuts and sardines and cook, stirring, until sardines are just barely cooked through, about 2 minutes. Remove from heat.
  • Meanwhile, cook the pasta until al dente, then drain, reserving at least 1 cup pasta cooking water.
  • Transfer pasta to skillet along with 1/4 cup pasta cooking water. Return skillet to medium-high heat and cook, stirring and tossing, until pasta is well coated in sauce and any excess liquid has cooked off. Drizzle on some fresh olive oil (don't be shy) along with the minced fennel fronds, and toss well. Season with salt. Add a very small handful of bread crumbs and toss once more.
  • If at any point the pasta becomes too dry, add additional pasta cooking water in 1/4-cup increments, and toss to loosen and moisten (you can also drizzle on more olive oil as desired). The noodles should be slick and glossy with a sheen of sauce, but not sitting in a watery puddle.

Nutrition Facts : Calories 749 kcal, Carbohydrate 59 g, Cholesterol 146 mg, Fiber 6 g, Protein 38 g, SaturatedFat 6 g, Sodium 720 mg, Sugar 13 g, Fat 40 g, ServingSize Serves 4, UnsaturatedFat 0 g

SPAGHETTI WITH SARDINES, DILL AND FRIED CAPERS



Spaghetti with Sardines, Dill and Fried Capers image

Provided by Melissa Roberts

Categories     Pasta     Sauté     Quick & Easy     Dinner     Dill     Capers     Sardine     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 pound spaghetti
1/3 cup olive oil
1/4 cup drained capers, patted dry
2 cups coarse fresh bread crumbs (from a baguette)
1/2 cup chopped dill
2 to 3 (3 3/4-ounces) cans sardines in olive oil
4 garlic cloves

Steps:

  • Cook spaghetti in a pasta pot of well- salted boiling water until al dente.
  • Meanwhile, heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry capers until they "bloom" and are just a shade darker, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Toast bread crumbs in same skillet, stirring, until golden, about 3 minutes. Transfer to a bowl and toss with capers, dill, and 1/4 teaspoon each of salt and pepper.
  • Add sardines to skillet with their oil (if using 3 cans sardines, discard oil from 1 can) over medium-high heat, then force garlic through a garlic press into skillet. Sauté until sardines are golden in spots around edges, about 2 minutes.
  • Reserve 1 cup pasta-cooking water, then drain pasta. Add pasta to skillet with cooking water and 1/2 teaspoon each of salt and pepper. Toss until pasta is coated and sauce is slightly thickened, 1 to 2 minutes. Serve topped with seasoned crumbs.

PASTA CON LE SARDE



Pasta con le Sarde image

When the photographer and filmmaker Robert Trachtenberg brought this recipe to The Times in 2008, he described it as "a perfectly balanced combination of sardines, fennel, currants and bread crumbs." Adapted from Gusto in Greenwich Village, this seafood pasta needs no cheese: The saltiness and bite from the sardines and the sautéed vegetables should be more than enough.

Provided by Robert Trachtenberg

Categories     dinner, pastas, main course

Time 1h

Yield Serves 4

Number Of Ingredients 16

1/2 cup currants
1/4 teaspoon red-pepper flakes
1/2 cup dry white wine
1 tablespoon butter
1/2 cup unseasoned dry bread crumbs
1/2 cup plus 6 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 small cloves garlic, minced
1 pound fennel, bulb finely chopped, fronds chopped and reserved
1 tablespoon fennel seeds, crushed
Salt
2 pounds fresh sardines (trimmed and deboned, yielding 1 1/4 pounds) or 1 pound canned
1 pound bucatini pasta
1/2 cup pine nuts, toasted
1/4 cup capers, rinsed
Freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil. Combine the currants, red-pepper flakes and wine in a bowl; set aside. In a small sauté pan, melt the butter. Add the bread crumbs and cook, stirring, until golden brown. Transfer to a bowl, stir in 2 tablespoons of the olive oil and set aside.
  • In a heavy skillet, heat 1/2 cup olive oil over medium-low heat. When hot, add the onion, garlic, fennel bulb and fennel seeds. Season with salt. Cook, stirring occasionally, until the fennel is tender, about 25 minutes.
  • Add the wine mixture and the sardines, breaking them into pieces with a fork. Bring to a boil and gently simmer for 10 minutes.
  • Add enough salt to the boiling water so that it tastes salty. Boil the bucatini until al dente, 6 to 8 minutes; strain. Return the pasta to the pasta pot and set over low heat. Fold in the fennel-sardine mixture. Toss in the remaining 4 tablespoons olive oil. Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs. Season to taste with salt and pepper.
  • Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each. Serve immediately.

PASTA CON SARDE (PASTA WITH SARDINES)



Pasta Con Sarde (Pasta with Sardines) image

This dish is super fast and easy, made from a recipe that has been passed down from relatives in Italy. The leftovers taste great cold, too!

Provided by Mama Adg

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 9

1 (16 ounce) package spaghetti
¾ cup olive oil, divided
6 cloves garlic, minced
2 (4 ounce) cans sardines packed in olive oil, drained
1 cup seasoned bread crumbs
⅓ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon ground black pepper
1 pinch additional Parmesan cheese for serving

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
  • Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.

Nutrition Facts : Calories 1045.6 calories, Carbohydrate 106.5 g, Cholesterol 86.9 mg, Fat 52.4 g, Fiber 5.4 g, Protein 35.9 g, SaturatedFat 8.4 g, Sodium 930.4 mg, Sugar 4.9 g

SARDINE AND BREAD CRUMB PASTA WITH PUTTANESCA SALAD



Sardine and Bread Crumb Pasta with Puttanesca Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 Servings

Number Of Ingredients 15

1 pound linguine, fresh or dried
4 vine-ripe tomatoes, seeded and chopped
1/2 red onion, chopped
3 tablespoons capers
1/2 cup kalamata olives, pitted and coarsely chopped
6 anchovies (1 tin flat fillets), chopped
3/4 cup fresh flat-leaf parsley tops (4 or 5 handfuls), divided; 1/2 coarsely chopped, 1/2 finely chopped
1/2 lemon juiced
1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for drizzling
12 to 15 fresh basil leaves, cut or torn into a chiffonade
Coarse salt and coarse black pepper
8 garlic cloves, chopped
1 1/2 cups bread crumbs
2 (4-ounce) tins sardines, drained and chopped
1 teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of salted water to a boil. When the water boils, add the linguine and cook just until al dente. Drain well.
  • Combine the tomatoes, onions, capers, olives, anchovies, and the coarsely chopped parsley in a medium bowl. Dress with the lemon juice and a healthy drizzle of extra-virgin olive oil, enough to lightly coat the salad (1 to 2 tablespoons). Sprinkle in the basil and salt and pepper, toss again and adjust the seasoning.
  • Preheat a large, deep skillet over medium heat. To the hot pan, add the 1/4 cup of extra-virgin olive oil (4 times around the pan), and half the chopped garlic cloves. When the garlic speaks by sizzling in the oil, add the bread crumbs. Stir the bread crumbs until they are deeply golden in color. Add the finely chopped parsley and a liberal amount of salt and coarse black pepper. Transfer the bead crumbs to a dish and reserve.
  • Return the same skillet to the heat and add the 3 tablespoons of extra-virgin olive oil, 3 times around the pan. Add the remaining garlic, the sardines, and red pepper flakes to the pan and saute over medium heat for 2 or 3 minutes. Add the hot, cooked pasta to the skillet and toss with the sardines. Add the bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste to adjust seasonings and serve with the Puttanesca Salad alongside.

SICILIAN PASTA WITH SARDINES



Sicilian Pasta with Sardines image

Our version of pasta with sardines combines linguine with garlic-toasted breadcrumbs, sautéed sweet onions, fresh lemon, parsley, and capers.

Provided by Lynne Webb

Categories     Pasta

Time 30m

Number Of Ingredients 12

6 ounces spaghetti or linguine
1 4.25 ounce tin boneless, skinless sardines in olive oil
2 cloves garlic (minced)
3/4 cup homemade breadcrumbs (see recipe notes)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 medium sweet onion (chopped)
1 teaspoon fresh lemon zest
1/4 cup chopped fresh parsley
1/4 teaspoon crushed red pepper (optional)
2 tablespoons capers (drained (optional))
Lemon wedges for serving

Steps:

  • Put a pot of salted water on to boil for the pasta.
  • Open the sardines, drain the olive oil into a frying pan, and set the sardines aside.
  • Heat the oil over medium heat, add the garlic and sauté until fragrant, 1 minute.
  • Add the breadcrumbs (see below), season lightly with salt and pepper and continue cooking, stirring constantly, until the crumbs are lightly toasted and crisp, 2 to 4 minutes. Transfer the crumbs to a plate and set aside.
  • Return the pan to the stove and add the 2 tablespoons of olive oil. Add the onion, season with salt and pepper, and sauté until soft and lightly caramelized, 5 to 7 minutes.
  • Add the sardines, break them apart gently and cook just long enough to heat through, 2 minutes.
  • Stir in the lemon zest, parsley, crushed red pepper, and capers. Remove from the heat and cover to keep warm.
  • Cook the pasta according to package directions, reserve 1/2 cup of the cooking liquid, then drain and return to the pan.
  • Add the sardine mixture along with half of the reserved cooking liquid to the pasta. Toss to combine, adjust the seasoning and add a little more liquid if needed.
  • Add the garlic-toasted breadcrumbs, toss again and serve immediately.
  • Note: This recipe can easily be doubled.

Nutrition Facts : Calories 658 kcal, Carbohydrate 93 g, Protein 18 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 688 mg, Fiber 7 g, Sugar 13 g, UnsaturatedFat 19 g, ServingSize 1 serving

PASTA WITH CAPERS, GARLIC, AND BREAD CRUMBS



Pasta with Capers, Garlic, and Bread Crumbs image

Categories     Garlic     Herb     Pasta     Sauté     Quick & Easy     Winter     Capers     Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 7

3/4 pound gigli di semola or short spiral pasta
a 6-inch piece stale baguette
6 tablespoons drained capers
4 garlic cloves
1/2 cup extra-virgin olive oil
1/4 cup chopped fresh parsley leaves
freshly grated Parmesan if desired

Steps:

  • Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta. Cut crust from bread and, using large holes of a hand grater, grate enough bread to measure 2/3 cup. Finely chop separately capers and garlic.
  • Boil pasta until al dente.
  • While pasta is cooking, in a large heavy skillet cook garlic in oil over moderate heat, stirring, just until pale golden, about 2 minutes. Stir in capers, parsley, and bread crumbs and cook, stirring, until bread crumbs and garlic are golden, 1 to 2 minutes.
  • Drain pasta in a colander and transfer to a heated large bowl. Pour sauce over pasta and toss to combine.
  • Serve pasta with Parmesan.

PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS



Pasta With Tomatoes, Capers, Olives and Breadcrumbs image

Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 30m

Yield Serves four

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
3 garlic cloves, 2 sliced, 1 minced
1/2 cup fresh bread crumbs
1/4 teaspoon hot red pepper flakes
1 14-ounce can chopped tomatoes, with juice
2 tablespoons capers, rinsed and coarsely chopped
1/2 cup green or black olives, pitted and coarsely chopped 2 ounces
Salt
freshly ground pepper
3/4 pound spaghetti, preferably a good whole-wheat brand
1/4 cup chopped fresh parsley (optional)
1/4 cup freshly grated Parmesan (optional)

Steps:

  • Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
  • Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
  • When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 535 milligrams, Sugar 6 grams

SPAGHETTI WITH SARDINES



Spaghetti with sardines image

This storecupboard supper is super quick and superhealthy to boot

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 9

400g spaghetti
1 tbsp olive oil
2 garlic cloves , crushed
pinch chilli flakes
227g can chopped tomato
x cans skinless and boneless sardines in tomato sauce
100g pitted black olives , roughly chopped
1 tbsp capers , drained
small handful parsley , chopped

Steps:

  • Cook the spaghetti in a large pan of boiling salted water according to pack instructions. Meanwhile, make the sauce. Heat the oil in a medium pan and cook the garlic for 1 min. Add the chilli flakes, tomatoes and sardines, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers and most of the parsley. Mix well to combine.
  • Drain the pasta, reserving a couple of tbsp of the water. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.

Nutrition Facts : Calories 495 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.07 milligram of sodium

SARDINE PASTA WITH CRUNCHY PARSLEY CRUMBS



Sardine pasta with crunchy parsley crumbs image

An affordable way to include oily fish in your diet. Canned sardines are a great source of omega 3 and add oomph to this simple, family pasta dish

Provided by Katy Gilhooly

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 10

1 tbsp olive oil
50g dried breadcrumbs
3 garlic cloves , finely chopped
1 rosemary sprig, leaves finely chopped
2 x 120g cans sardines , drained
500g passata
50g sliced black olives , drained
350g linguine or fusilli
small pack parsley , leaves chopped
25g parmesan , finely grated

Steps:

  • Heat 1 tsp olive oil in a non-stick frying pan over a low-medium heat. Add the breadcrumbs and cook, stirring, until they start to turn golden. Add another 1 tsp oil and the garlic. Cook, stirring, for a moment, then tip onto a plate and set aside to cool.
  • Put a large pan of salted water on to boil. Return the frying pan to a medium heat. Add the remaining 1 tsp olive oil with the rosemary and the sardines. Cook for 2-3 mins, gently breaking up the sardines with a wooden spoon. Pour in the passata, add the olives and leave to simmer gently for about 10 mins.
  • Meanwhile, add the pasta to the boiling water and cook following pack instructions. Stir the parsley and half the Parmesan into the breadcrumbs. Drain the pasta, reserving a little of the cooking water. Add a splash of the water to the tomato sauce until it is thin enough to coat the pasta, then stir in the remaining Parmesan. Toss the pasta in the sauce and serve in bowls, each topped with a handful of the crunchy breadcrumbs.

Nutrition Facts : Calories 536 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 1.1 milligram of sodium

SICILIAN-STYLE SARDINE PASTA WITH BREADCRUMBS



Sicilian-Style Sardine Pasta With Breadcrumbs image

Recipe courtesy of Rachel Ray.It took me awhile to repeat preparing this dish - am I sorry it took so long! Very easy and tastes great too! Update: July 10,2008: according to a poster lemon-pepper adds that extra kick to the recipe, as well as adding some olive oil to the pasta (she prefers angel-hair) as well as the pasta water, and then finish with some grated or shredded asiago. Just made it with these changes and it turned out beautifully!!!

Provided by Manami

Categories     Spicy

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
3 tablespoons extra virgin olive oil
8 garlic cloves
1 1/2 cups breadcrumbs
1/2 cup fresh flat-leaf parsley, chopped
coarse salt
fresh coarse ground black pepper
8 ounces canned sardines, drained, boned and chopped (2 cans)
1 teaspoon crushed red pepper flakes
1 lb linguine (fresh or dried)

Steps:

  • In a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, and chopped garlic.
  • When the garlic begins to sizzle in oil add bread crumbs.
  • Stir bread crumbs until deeply golden in color.
  • Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each.
  • Transfer bread crumbs to a dish and reserve.
  • Return skillet to heat and 3 tablespoons extra-virgin olive oil.
  • Add sardine and red pepper flakes to pan and saute over medium heat 2-3 minutes.
  • Add hot, cooked pasta to the skillet and toss with sardines.
  • Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture.
  • Taste, to adjust seasonings, and serve.

Tips:

  • Use high-quality ingredients: Fresh sardines, good-quality bread crumbs, and flavorful capers will make a big difference in the final dish.
  • Don't overcook the sardines: Sardines are a delicate fish, so it's important to cook them just until they are opaque and flaky. Overcooked sardines will be tough and dry.
  • Use a good quality olive oil: Olive oil is an important part of this dish, so make sure to use a good quality extra virgin olive oil.
  • Season the dish to taste: This dish should be flavorful, so be sure to season it to taste with salt, pepper, and red pepper flakes.
  • Serve the dish immediately: This dish is best served immediately, while the sardines are still hot and flaky.

Conclusion:

Pasta with sardines, bread crumbs, and capers is a simple yet delicious dish that is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover sardines. The briny flavor of the sardines pairs perfectly with the crispy bread crumbs and the tangy capers. This dish is sure to please everyone at the table.

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