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Categories:
olive oil sardines shallots garlic cherry tomatoes frozen spinach capers lemon juice red pepper fresh parsley bread crumbs butter freshley grated parmesan Pasta
Viewed: 78 - Published at: 7 years agoIngredients
- 2 tablespoons olive oil (or veg oil, or bacon fat, or butter)
- 2 tins sardines (in oil or water)
- 1/2 cup diced shallots (or any type of onion)
- 3 cloves garlic, minced
- 1.5 pint cherry tomatoes, halved (or 28 oz can diced tomatoes)
- 12 ounces frozen spinach, cooked according to direction (or fresh greens of any kind)
- 2 tablespoons capers, drained (or good quality olives, chopped)
- 2 tablespoons fresh lemon juice (or white wine)
- 1/2 teaspoon red pepper flakes
- 1/2 cup fresh parsley (optional)
- 1/2 cup toasted bread crumbs (or panko)
- 2 tablespoons melted butter (or olive oil)
- freshley grated parmesan (or other hard cheese)
- 1 pound dried pasta (recommend a rotini or penne type)
Method
- Bring a pot of heavily salted water to a boil and cook the pasta to 2 minutes before done. While this is going on, make the sauce.
- In a large saute pan, heat the olive oil over medium heat and add the sardines (no need to drain unless you want to), mashing with a spoon to break up. Add in garlic and onion and saute until soft - about 5 minutes.
- Add tomatoes, spinach, capers, lemon juice and red pepper flakes and continue to cook until the ingredients meld together. If you are using canned tomatoes, do not drain - just add it all in. If you are using fresh greens instead of frozen spinach, just toss them in the sauce uncooked - they will cook down as the sauce cooks. If the sauce gets tight before the pasta is done cooking, add in a bit of the starchy pasta water.
- Add the pasta and mix together with the sauce. Cover with a lid and cook for another minute or two until the pasta is cooked to your liking. Stir in the fresh parsley and season with salt if needed.
- Mix together the melted butter with bread crumbs until it resembles wet sand.
- Serve the pasta topped with bread crumbs and grated parmesan.
