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Lemon Sardine Pasta with Crispy Pangrattato Recipe

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4.1 from 49 reviews

Lemon Sardine Pasta is a vibrant and flavorful dish combining perfectly cooked pasta with a zesty lemon pangrattato topping and tender sardines. This recipe features a crunchy, herb-infused breadcrumb mixture that brings texture and freshness, complemented by capers, garlic, and fresh herbs to create a quick yet impressive meal suitable for any weeknight dinner.

Ingredients

Lemon Pangrattato

  • 4 oz (120 grams) day old bread, crusts removed and torn into pieces (about 6-8 slices)
  • 5 tsp olive oil
  • 1 large clove garlic, minced
  • 1 tsp fresh chopped rosemary
  • 1/4 tsp dried oregano
  • 1/4 tsp dried chili flakes (adjust to taste)
  • 1/2 tsp kosher salt
  • 2 tsp fresh chopped parsley
  • Zest from one medium to large lemon

Sardine and Lemon Pangrattato Pasta (Serves Two)

  • 6 oz (170 grams) pasta (such as spaghetti, fettuccine, or linguini)
  • 1 tbsp olive oil
  • 1 small onion, small diced
  • Salt and pepper to taste
  • 1 clove garlic, minced
  • 1 tbsp capers
  • 2 tsp lemon zest (or 2 tsp chopped preserved lemon)
  • 1 can sardines in olive oil, drained
  • 1/4 cup chopped fresh herbs (parsley, thyme, or mix)
  • 1/4 cup Lemon Pangrattato (prepared)
  • Dried chili flakes, to finish (optional)

Instructions

  1. Make the Lemon Pangrattato: Remove thick crusts from the bread and tear it into small pieces. Pulse in a food processor until coarse breadcrumbs form, keeping some variation in size for texture. In a medium skillet, warm olive oil with minced garlic over low heat, ensuring garlic does not brown. Add the breadcrumbs, rosemary, oregano, chili flakes, and salt; stir well to coat.
  2. Toast the Pangrattato: Increase heat to medium or medium-high and stir constantly to toast the breadcrumbs for 5 minutes. Monitor garlic to avoid scorching, adjusting heat as needed. Add fresh parsley and continue stirring until the breadcrumbs turn golden brown and crispy, about 10 more minutes. Remove from heat and stir in lemon zest. Spread breadcrumbs on parchment paper to cool. Store in a sealed container in the fridge for weeks or freezer for months.
  3. Cook the Pasta: Boil salted water and cook pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining the pasta.
  4. Prepare the Sauce Base: In a large skillet over medium heat, warm olive oil. Add diced onions and cook, stirring until softened, about 5 minutes. Season with salt and pepper. Add minced garlic and cook for 1 more minute.
  5. Add Flavorings and Sardines: Stir in capers and lemon zest, then increase heat to medium-high. Add drained sardines and warm them through for about 30 seconds, gently breaking up if desired.
  6. Combine Pasta and Herbs: Add cooked pasta and chopped fresh herbs to the skillet. Toss gently to combine. Pour reserved pasta water gradually to loosen sauce and bind ingredients together. Remove from heat.
  7. Add Lemon Pangrattato and Serve: Stir in 1/4 cup of the Lemon Pangrattato into the pasta mixture. Serve with additional pangrattato sprinkled on top and a pinch of dried chili flakes or parmesan cheese if desired.

Notes

  • Use day-old bread such as sourdough, ciabatta, or whole wheat for the pangrattato; avoid dry panko as it can scorch and won’t absorb flavors well.
  • Grated parmesan cheese can be added to the cooled pangrattato for extra flavor before toasting.
  • For a heartier dish, you can add a second can of sardines.
  • Adjust the amount of chili flakes to taste for desired spiciness.

Find it online: https://deliciousyum.com/lemon-sardine-pasta-with-crispy-pangrattato-recipe/