Sardine Pasta Recipe With Spaghetti, Caper Gremolata and Pangrattato
Our speedy sardine pasta recipe with caper gremolata and crunchy pangrattato makes a quick and easy spaghetti with tinned sardines, gremolata with capers, and a simple traditional pangrattato of crunchy breadcrumbs. A little zesty, salty, fresh, and fragrant, it’s a pasta that tastes of the sea. Squeeze on a little lemon for even more zing.
Servings: 2
Calories: 965kcal
Ingredients
- 250 g spaghetti or bucatini or liguini
- 2 tbsp extra virgin olive oil divided
- 120 g sardines in olive oil
- 2 tbsp capers divided
- 2 tbsp gremolata divided, see recipe
- 2 tbsp pangrattato divided, see recipe
- 2 lemon slices or wedges
Instructions
- Put a large pot of salted water on the stove to boil. When it’s on a rolling boil, add the spaghetti and cook until al dente according to the packet instructions.
- A minute before the pasta is ready: in a deep frying pan or skillet over medium-high heat, add a tablespoon of extra virgin olive oil. Use tongs or a pasta fork to transfer the spaghetti to the frying pan, along with a couple of tablespoons of the cooking water.
- Add the sardines and the oil they’re in, half the gremolata and pangrattato, and stir through, breaking up the sardines a little, so everything is evenly distributed. Use tongs to distribute the spaghetti between serving plates.
- Sprinkle on the rest of the gremolata and pangrattato, drizzle on the remaining extra virgin olive oil, garnish with lemon slices or wedges to squeeze onto the pasta, and serve immediately with bowls of gremolata and pangrattato on the table.
Nutrition
Calories: 965kcal | Carbohydrates: 111g | Protein: 34g | Fat: 45g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Cholesterol: 85mg | Sodium: 733mg | Potassium: 926mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2782IU | Vitamin C: 129mg | Calcium: 348mg | Iron: 7mg