Pasta With Sardines, Bread Crumbs and Capers

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This is easily scaled down to 1 or 2 people from the estimated 4-6. I used 1 can of sardines, and kind of eyeballed the rest to adjust it for one. I loved it with papparedelle. There's a video on the NY Times site, it's nice to watch it first and you get a sense of what to do. https://cooking.nytimes.com/recipes/1013094-pasta-with-sardines-bread-crumbs-and-capers I happened to have the Brunswick sardines in oil with "hot peppers" so mine was a bit spicy - you could add red pepper flakes if you had regular sardines in oil. I thought this was ridiculously good.

Time: About 20 minutes
Yield: 4-6 servings
  • Salt
  • ¼ cup extra virgin olive oil
  • ½ cup bread crumbs, ideally made from stale bread
  • 1 onion, chopped
  • Freshly ground black pepper
  • 1 pound long pasta
  • 1 teaspoon grated lemon zest
  • 2 tablespoons drained capers
  • 2 cans sardines packed in extra virgin olive oil (about ½ pound)
  • ½ cup chopped fresh parsley, plus more for garnish

Bring a large pot of water to a boil and salt it.

Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it’s hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove.

Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. If you see the video, his onion was chopped into pretty large pieces, so I upped my usual finely chopped to a more chunky chopped (though not as chunky as in the video). I'd say this was a good approach.

Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid.

Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.

Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.


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