Sardine and Bread Crumb Pasta with Puttanesca Salad

Name: Sardine and Bread Crumb Pasta with Puttanesca Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters bread crumbs; 6 anchovies (1 tin flat fillets), chopped; 3 Tbsps capers; 6 servings Coarse salt and coarse black pepper; 177 milliliters fresh flat-leaf parsley tops (4 or 5 handfuls), divided; 1/2 coarsely chopped, 1/2 finely chopped; 8 garlic cloves, chopped; 118 milliliters kalamata olives, pitted and coarsely chopped; 1 lemon juiced; 454 grams linguine, fresh or dried; 59 milliliters extra-virgin olive oil, plus more for drizzling; 1 red onion, chopped; 1 teaspoon crushed red pepper flakes; 227 grams tins sardines, drained and chopped; 4 vine-ripe tomatoes, seeded and chopped; 12 fresh basil leaves, cut or torn into a chiffonade

Sardine and Bread Crumb Pasta with Puttanesca Salad might be a good recipe to expand your main course collection. This dairy free and pescatarian recipe serves 6. One portion of this dish contains around 26g of protein, 18g of fat, and a total of 602 calories. It is an affordable recipe for fans of Mediterranean food. Head to the store and pick up flat-leaf parsley tops, linguine, capers, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Bring a large pot of salted water to a boil. When the water boils, add the linguine and cook just until al dente.

Ingredients you will need

Linguine

Water

Equipment you will use

Pot

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).

Ingredients you will need

Extra Virgin Olive Oil

Lemon Juice

Anchovies

Tomato

Parsley

Capers

Olives

Onion

Equipment you will use

Bowl

Sprinkle in the basil and salt and pepper, toss again and adjust the seasoning.

Ingredients you will need

Salt And Pepper

Seasoning

Basil

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.

Ingredients you will need

Extra Virgin Olive Oil

Garlic

Breadcrumbs

Cooking Oil

Equipment you will use

Frying Pan

Add the finely chopped parsley and a liberal amount of salt and coarse black pepper.

Ingredients you will need

Coarsely Ground Black Pepper

Parsley

Salt

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.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the remaining garlic, the sardines, and red pepper flakes to the pan and saute over medium heat for 2 or 3 minutes.

Ingredients you will need

Red Pepper Flakes

Sardines

Garlic

Equipment you will use

Frying Pan

Add the hot, cooked pasta to the skillet and toss with the sardines.

Ingredients you will need

Cooked Pasta

Sardines

Equipment you will use

Frying Pan

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.

Ingredients you will need

Breadcrumbs

Seasoning

Equipment you will use

Pot