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1
Bring a large pot of salted water to a boil.
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2
When the water boils, add the linguine and cook just until al dente.
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3
Drain well.
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4
Combine the tomatoes, onions, capers, olives, anchovies, and the coarsely chopped parsley in a medium bowl.
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5
Dress with the lemon juice and a healthy drizzle of EVOOenough to lightly coat the salad (1 to 2 tablespoons).
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6
Sprinkle in the basil and salt and pepper, toss again, and adjust the seasonings.
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7
Preheat a large, deep skillet over medium heat.
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8
To the hot pan, add the 1/4 cup of EVOO (4 times around the pan), and half the chopped garlic cloves.
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9
When the garlic speaks by sizzling in the oil, add the bread crumbs.
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10
Stir the bread crumbs until they are deeply golden in color.
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11
Add the finely chopped parsley and a liberal amount of salt and coarse black pepper.
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12
Transfer the bread crumbs to a dish and reserve.
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13
Return the same skillet to the heat and add the 3 tablespoons of EVOO, 3 times around the pan.
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14
Add the remaining garlic, the sardines, and red pepper flakes to the pan and saute over medium heat for 2 or 3 minutes.
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15
Add the hot, cooked pasta to the skillet and toss with the sardines.
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16
Add the bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture.
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17
Taste to adjust seasonings and serve with the puttanesca salad alongside.
