Fisherman's Net Pasta Sardine Crumble (Print Version)

Spaghetti tossed in tomato sauce, topped with a sardine-herb crumble for bold flavor and crunch.

# What You’ll Need:

→ Pasta

01 - 14 oz dried spaghetti
02 - Salt, for water

→ Sauce

03 - 3 tbsp extra-virgin olive oil
04 - 4 garlic cloves, thinly sliced
05 - 1 small red onion, finely diced
06 - 1/2 tsp dried chili flakes, optional
07 - 14 oz canned chopped tomatoes
08 - 1/3 cup dry white wine
09 - 1 tsp sugar
10 - Freshly ground black pepper, to taste
11 - 2 tbsp chopped fresh parsley
12 - Zest of 1 lemon

→ Sardine Crumble

13 - 1 can (4.2 oz) sardines in olive oil, drained and roughly chopped
14 - 2 oz fresh breadcrumbs
15 - 1 tbsp capers, rinsed and chopped
16 - 2 tbsp chopped fresh dill
17 - 1 tbsp lemon juice
18 - 2 tbsp extra-virgin olive oil

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
02 - Heat 3 tablespoons olive oil in a large skillet over medium heat. Add sliced garlic and diced red onion; sauté until fragrant and translucent, about 3 minutes.
03 - Stir in chili flakes if using, followed by chopped tomatoes, white wine, and sugar. Simmer gently for 10 to 12 minutes, stirring occasionally, until sauce is slightly thickened. Season with salt and pepper. Stir in chopped parsley and lemon zest.
04 - Heat 2 tablespoons olive oil in a small frying pan over medium heat. Add breadcrumbs and sauté for 2 to 3 minutes until golden brown.
05 - Add sardines, capers, and dill to the pan. Cook, stirring frequently, for 2 minutes until sardines are warmed through and mixture is fragrant. Remove from heat and stir in lemon juice.
06 - Toss drained spaghetti with the tomato sauce in the skillet, adding reserved pasta water a little at a time for a silky consistency.
07 - Divide pasta among serving plates and garnish liberally with the warm sardine crumble.

# Additional Tips:

01 - For extra richness, sauté several anchovy fillets in the sauce base before adding tomatoes.
02 - Dill can be substituted with fresh basil or chives to suit taste.
03 - Pair with a crisp Italian white wine such as Vermentino or Pinot Grigio.
04 - Use gluten-free pasta and gluten-free breadcrumbs for a suitable alternative.

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