May 15, 2019

Spaghetti with Sardines, Asparagus and Capers






Ingredients:

1/2 cup breadcrumbs
1 onion, sliced into half moons
2 cloves garlic, minced
1 lb asparagus, cut into bite-sized pieces
2-3 tablespoons nonpareil capers
2 4.4-oz canned sardines in oil, drained
juice and zest of one lemon
3/4 lb spaghetti
2/3 (loose) cup coarsely chopped Italian parsley
Parmesan for sprinkling
olive oil
salt
freshly ground black pepper


Directions:

Cook spaghetti according to package instructions.

In a large skillet, toast the bread crumbs until golden brown. Set aside. Heat some olive oil in the pan. Add the onions and garlic and saute until the onion softens. Add the asparagus, capers, and sardines. Saute, breaking up the sardines with the back of the spoon until the onions are fully cooked. Stir in the cooked, drained spaghetti, lemon juice, zest, salt, pepper, and parsley. Toss in bread crumbs. Divide over four plates and sprinkle with parmesan. Serve immediately.




My thoughts:
One of the best things about our trip to Portugal a few years ago was really exploring the world of tinned seafood. We went to two different restaurants that specialized in recipes using tinned seafood in interesting ways and a store that only sold canned seafood. It was so much fun!

Luckily, all sorts of canned and preserved seafood are available here in the US. Even the not so fancy supermarket had 10 different varieties and brands of sardines. Not to mention, tuna, anchovies, herring, even octopus!

It's easy to make a meal strictly from the pantry using sardines but since it's spring (despite being the 40s!! this week) I added some in-season asparagus and tons of parsley for a lighter, fresher dish. It was so good! Filling without being heavy and although sardines are a fishier smelling fish, the dish is surprisingly not pungent. The toasty bread crumbs and parm add a great depth of flavor as well. A truly satisfying weeknight meal.

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