Sardine and Bread Crumb Pasta with Puttanesca Salad

Name: Sardine and Bread Crumb Pasta with Puttanesca Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound linguine, fresh or dried, cooked al dente in salted water; 4 vine-ripe tomatoes, seeded and chopped; 1/2 red onion, chopped; 3 tablespoons capers; 1/2 cup kalamata olives, pitted and coarsely chopped; 6 anchovies (1 tin of flat fillets), chopped; 3/4 cup fresh flat-leaf parsley tops (4 or 5 handfuls), divided; half coarsely chopped, half finely chopped; Juice of 1/2 lemon; 1/4 cup plus 3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling; 12 to 15 fresh basil leaves, cut or torn into a chiffonade; Coarse salt and coarse black pepper, to taste; 8 garlic cloves, chopped; 1 1/2 cups bread crumbs; 2 4-ounce tins of sardines, drained and chopped; 1 teaspoon crushed red pepper flakes

Servings: persons

1 pound linguine, fresh or dried, cooked al dente in salted water
4 vine-ripe tomatoes, seeded and chopped
1/2 red onion, chopped
3 tablespoons capers
1/2 cup kalamata olives, pitted and coarsely chopped
6 anchovies (1 tin of flat fillets), chopped
3/4 cup fresh flat-leaf parsley tops (4 or 5 handfuls), divided; half coarsely chopped, half finely chopped
Juice of 1/2 lemon
1/4 cup plus 3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
12 to 15 fresh basil leaves, cut or torn into a chiffonade
Coarse salt and coarse black pepper, to taste
8 garlic cloves, chopped
1 1/2 cups bread crumbs
2 4-ounce tins of sardines, drained and chopped
1 teaspoon crushed red pepper flakes

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

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound linguine, fresh or dried, cooked al dente in salted water, 4 vine-ripe tomatoes, seeded and chopped, 1/2 red onion, chopped, 3 tablespoons capers, and more.

Yes, Sardine and Bread Crumb Pasta with Puttanesca Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!