This twist on the classic Sicilian dish incorporates tomatoes, Parmigiano, lemon and breadcrumbs. I used gemelli but any pasta shape will do! I love making this recipe because it’s a quick meal made in the time it takes to cook the pasta!
– 1 tin wild sardines in extra virgin olive oil with lemon
– 2 anchovy fillets in olive oil
– 1 roma tomato, diced
– 2 garlic cloves, sliced
– 6 oz pasta
– 2 tablespoons Parmigiano-Reggiano
– 3 tablespoons breadcrumbs
– Kosher salt
– Olive oil
– 1/2 lemon, juiced
Process:
1. Cook pasta in a pot of salted, boiling water until al dente.
2. Meanwhile in a pan, sautee garlic, anchovies and sardines in olive oil. Break up the sardines and anchovies with a wooden spoon.
3. Add tomatoes and simmer for several minutes until pasta is ready.
4. Drain pasta, reserving a cup of the water.
5. Add cooked pasta to the pan with sardines; add breadcrumbs, Parmigiano and a splash of pasta water. Stir with a wooden spoon until pasta is coated like the picture above.
6. Squeeze half a lemon over the pasta and salt to taste, stir to combine and serve.
