Pasta With Sardines - Mark Bittman

Ingredients

• 400 g Perkotelli Pasta (short, thick tubes; can substitute with any short pasta)
• 2 cans Canned Sardines in Olive Oil (about 3.75 oz each; choose good quality sardines packed in olive oil)
• 1 medium White or Yellow Onion (peeled and thinly sliced)
• 4 Tbsp Olive Oil (extra‑virgin for toasting breadcrumbs; additional oil from sardine cans can be used for onions)
• 1/2 cup Fresh Breadcrumbs (preferably from day‑old crusty bread, toasted until golden)
• 1 tsp Lemon Zest (zest of one medium lemon, no white pith)
• 1 Tbsp Capers (rinsed and drained)
• 1/4 tsp Red Chili Flakes (optional, for a mild heat)
• 2 Tbsp Fresh Parsley (chopped, for garnish and color)
• to taste Kosher Salt (for pasta water and seasoning)
• to taste Freshly Ground Black Pepper (optional, for finishing)

Instructions

1. Toast Breadcrumbs

   Heat 2 Tbsp olive oil in a small frying pan over medium heat. Add the fresh breadcrumbs and stir constantly until they turn golden and crisp, about 3‑4 minutes. Transfer to a small bowl and set aside.

   Time: PT4M

   Temperature: medium

2. Slice Onion

   Peel the medium onion and slice it thinly (about 1‑2 mm).

   Time: PT3M

3. Sauté Onions

   In a large skillet, heat the remaining 2 Tbsp olive oil over medium‑low heat. Add the sliced onion, a pinch of salt, and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Do not let the onion brown.

   Time: PT5M

   Temperature: medium‑low

4. Boil Pasta

   While the onions cook, bring a large pot of salted water to a rolling boil. Add the perkotelli pasta and cook al dente according to package directions, usually 9‑11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta, leaving it slightly wet.

   Time: PT11M

   Temperature: boiling

5. Add Sardines and Flavorings

   When the onions are tender, add the canned sardines (including their olive oil) to the skillet. Break the sardines into bite‑size pieces with the spoon. Stir in the lemon zest, capers, and red chili flakes (if using). Cook for 1‑2 minutes until everything is warmed through.

   Time: PT2M

   Temperature: medium

6. Combine Pasta and Sauce

   Add the drained pasta to the skillet. Toss to coat, adding a splash (about ¼ cup) of the reserved pasta water at a time until the sauce clings lightly to the noodles and looks glossy. Adjust seasoning with salt and pepper.

   Time: PT3M

   Temperature: medium

7. Finish and Serve

   Remove the skillet from heat. Sprinkle the toasted breadcrumbs and chopped parsley over the pasta. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

15 g

Fiber

3 g