Sardine pasta with olives and garlicky breadcrumbs

Step 1/ 3

• 100 g oil-packed sardines
• ½ lemon
• 50 g jarred pitted green olives
• 15 g parsley (frozen)
• 1 clove garlic

• sieve
• fine grater
• cutting board
• knife

Drain the sardines, reserving the oil. Zest and juice lemon. Halve olives. Coarsely chop parsley and set some aside for garnishing. Finely grate garlic.

Step 2/ 3

• 200 g spaghetti
• ½ tbsp vegetable oil
• 40 g breadcrumbs
• ½ tsp chili flakes
• salt
• pepper

• pot
• liquid measuring cup
• frying pan (large)
• cooking spoon
• bowl (small)

Cook pasta according to package instructions, reserving about 250 ml of pasta water when draining. Meanwhile, heat some oil in a pan, add breadcrumbs and grated garlic, and fry for approx. 3–5 min. until golden brown. Remove from the pan and place in a small bowl, season with salt and pepper and mix with lemon zest, parsley and chili flakes.

Step 3/ 3

• ½ tbsp vegetable oil
• 2 tbsp tomato paste
• 1 tbsp butter

• tongs

Heat reserved oil from the sardines and the remaining vegetable oil in the previously used pan. Add tomato paste and roast for approx. 1–2 min. Add sardines and mix. Add butter, olives, lemon juice, pasta and the pasta water and mix vigorously over medium-high heat until a glossy sauce forms. Serve with remaining parsley and the breadcrumb topping.

Enjoy your meal!