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Sardine Tagliatelle

By Rachel Rappaport

This super simple recipe has transformed many a sardine skeptic into a sardine lover. It's very flexible and can easily be scaled up to serve a crowd.

Makes 2 servings (and can easily be doubled)
Time: 15 minutes

2/3 c breadcrumbs, toasted (great use of bread heels)
2 T olive oil
2 cloves garlic, minced
2 1/2 T nonpareil capers
1 T crushed red pepper flakes
Two 4-oz cans boneless, smoked sardines in lemon olive oil (or any oil-packed sardine)
3/4 c roughly chopped Italian parsley (or any available fresh, leafy herb or leave it out altogether)
10 oz tagliatelle or other long pasta

Cook the pasta to package instructions. Heat the oil in a small pan. Add the garlic and saute until fragrant, 2 to 3 minutes. Add the capers, pepper flakes and the whole cans of sardines (including oil and any aromatics). Lightly break up the sardines with the back of the spoon and cook until heated through. Toss with hot pasta, then bread crumbs. Sprinkle with parsley and serve.

Rachel Rappaport is the author of several cookbooks, the long-running recipe blog, Coconut & Lime, and her new site chronicling her adventures during self-quarantine, Cooking in Isolation. Her dream is to write a cookbook sharing her love of tinned seafood.