Directions
Bring a large pot of salted water to a boil and cook pasta until just al dente, reserving about 1 cup of pasta water before draining. In a large pan over medium heat, combine sardine oil with olive oil. Add garlic and cook slowly until soft and lightly golden. Add sardines and break them up gently, then stir in red pepper flakes and lemon juice. Add cooked pasta and toss well to coat, loosening with a splash of reserved pasta water as needed. Finish with Parmesan cheese, lemon zest, salt, black pepper, parsley, and breadcrumbs, tossing until everything is evenly combined and glossy. Serves 4.
Sardine Aglio e Olio
Prep: 10 min Cook: 20 min Servings: 4
Golden, garlicky spaghetti gets tossed in rich olive oil and finished with crispy shards of sardines that add deep savory crunch. This version leans bold and simple, letting big slices of garlic, good olive oil, and a little heat carry the dish, with fresh herbs and lemon brightening everything at the end.
Ingredients
- 1 pkg Anna Spaghetti (1 lb)
- 1 tin Cento Skinless Boneless Sardines in Olive Oil
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 6 large Garlic, thinly sliced
- 1/4 cup
- 1/3 tsp Cento Crushed Red Pepper
- 2 tbsp Fresh Parsley, chopped
- 1 Lemon, juice & zest
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- Bring a large pot of salted water to a boil and cook pasta until just al dente, reserving about 1 cup of pasta water before draining. In a large pan over medium heat, combine sardine oil with olive oil. Add garlic and cook slowly until soft and lightly golden. Add sardines and break them up gently, then stir in red pepper flakes and lemon juice. Add cooked pasta and toss well to coat, loosening with a splash of reserved pasta water as needed. Finish with Parmesan cheese, lemon zest, salt, black pepper, parsley, and breadcrumbs, tossing until everything is evenly combined and glossy. Serves 4.
