Prep 20 mins
Cook 10 mins
For those of you trying to fit a little omega-3 into your diets, maybe you will want to give this one a try. From Gourmet, 1997.
- 1⁄2 lb penne or 1⁄2 lb ziti pasta
- 1 cup fresh flat-leaf parsley, washed,dried,and chopped fine
- 1 small red onion, chopped fine
- 2 tablespoons drained capers, chopped fine
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- vegetable oil (for frying)
- 1 (3 3/4 ounce) canbrisling sardines, drained on paper towels
- Bring a kettle of salted water to a boil.
- Cook pasta until al dente and drain well in a colander.
- In a bowl toss together pasta, parsley, onion, capers, and salt and pepper to taste.
- Drizzle mixture with lemon juice and olive oil and toss to combine.
- In a 9- to 10-inch heavy deep skillet heat 1/2 inch vegetable oil over high heat until hot but not smoking and gently lower half of sardines with a slotted spoon into oil.
- Fry sardines until crisp and golden, about 1 minute, and transfer with slotted spoon to paper towels to drain.
- Fry and drain remaining sardines in same manner.
- Add sardines to pasta and toss to combine.
Simple, healthy and flavorful. The sardines turned out nice and crispy. I'm sure fresh sardine fillets could be used the same way, if available. Garlic would be nice addition.
This is a great way to use up canned sardines, and it's loaded with flavor but nutritionally virtuous. The only change I make is that I am not a raw onion fan, so I soak the onion in ice water for 15 minutes to tame the flavor.