Penne with Fried Sardines, Capers and Parsley

1. 1

   Bring a kettle of salted water to a boil.

2. 2

   Cook pasta until al dente and drain well in a colander.

3. 3

   In a bowl toss together pasta, parsley, onion, capers, and salt and pepper to taste.

4. 4

   Drizzle mixture with lemon juice and olive oil and toss to combine.

5. 5

   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.

6. 6

   Fry sardines until crisp and golden, about 1 minute, and transfer with slotted spoon to paper towels to drain.

7. 7

   Fry and drain remaining sardines in same manner.

8. 8

   Add sardines to pasta and toss to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.