Even sardine skeptics will enjoy this lemony pasta with crispy breadcrumbs.
Substitute two 5- to 6-ounce cans chunk light tuna for the sardines if you prefer.
Serve with a salad of bitter greens tossed with a lemon vinaigrette and a glass of Pinot Grigio.
Cook pasta until just tender, 8 to 10 minutes or according to package directions.
Meanwhile, heat 2 tablespoons oil in a small nonstick skillet over medium heat.
Add garlic and cook, stirring, until fragrant and sizzling but not brown, about 20 seconds.
Transfer the garlic and oil to a large bowl.
Heat the remaining 2 tablespoons oil in the pan over medium heat.
Add breadcrumbs and cook, stirring, until crispy and golden brown, 5 to 6 minutes.
Transfer to a plate.
Whisk lemon juice, pepper and salt into the garlic oil.
Add the pasta to the bowl along with sardines, parsley and Parmesan.
Gently stir to combine.
Serve sprinkled with the breadcrumbs.
Tips
Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread.
Tear bread into pieces and process in a food processor until coarse crumbs form.
One slice of bread makes about 1/2 cup fresh crumbs.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
