Bucatini with sardines and bread crumbs

Name: Bucatini with sardines and bread crumbs
Yield: Serves 4
Cuisine: American
Ingredients: 2 tablespoons drained capers; Grated zest and juice of 1 small lemon; Freshly ground pepper; 1 teaspoon finely chopped garlic; 1½ cups (165 g) chopped onions; 2 tablespoons extra-virgin olive oil; Kosher salt; 1 cup (80 g) Anchovy-Parmesan Bread Crumbs; ½ pound (225 g) long pasta, such as bucatini; ½ cup (25 g) chopped fresh flat-leaf parsley, plus more for garnish; Two 3.75-ounce (105-g) cans oil-packed sardines; ½ pound (225 g) long pasta, such as bucatini

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

You probably already have most of the ingredients you need to make this Sicilian-inspired dish, which was adapted from a recipe by Mark Bittman. The anchovy-Parmesan bread crumbs are the perfect final touch. You can substitute any canned fish, such as mackerel, herring, or smoked oysters, for the sardines.

Ingredients

Kosher salt
2 tablespoons extra-virgin olive oil
1½ cups (165

Europe
Americas
United States
Italy
Fish course
Pescatarian
Mediterranean
California
Sicily
Pasta

Method

Set a large pot of salted water over high heat and bring to a boil.

In a large skillet, heat the olive oil over moderate heat. Add the onions and garlic to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, over moderate heat until softened, about 5 minutes. Add the lemon zest and juice, capers, and sardines; cook, stirring occasionally, until just heated through,