Bucatini con Sarde

bucatini, sun-dried tomato, lemon, sardine pasta // serves 2-3

This savory, flavor-packed bucatini uses Sardines, one of the most accessible and sustainable fish options at the store. This is the perfect transition dish for the seasons, as it pulls from summer flavors while using ingredients that can be enjoyed all year long. For a vegan option, simply omit the fish and add in some charred summer squash or fresh corn!

THE INGREDIENTS:

• 8 oz bucatini pasta
• 1 cup plain breadcrumbs
• 1 lemon
• 1 small yellow onion (or ½ large onion), diced
• 4 cloves of garlic, roughly chopped
• 1/3 cup sun-dried tomatoes, roughly chopped
• 2 anchovy filets (get the glass jar to keep in your fridge!)
• 1 tin of sustainably sourced sardines (remove spines)
• ¼-½ tsp red chili flakes
• ¼ cup extra virgin olive oil
• ⅓ cup fresh parsley
• salt
• black pepper

THE RECIPE:

1. Bring a large pot of salted water to a boil.

2. First, Make your breadcrumbs: While waiting for your pasta water to boil, heat a large pan to medium-high heat. Drizzle some olive oil onto the pan, and add your breadcrumbs, seasoning with a sprinkle of salt and a few cracks of pepper. Stir and move the breadcrumbs until they are a deep golden brown. Once toasted, take off the heat and immediately zest in one lemon. Mix well, then place into a bowl and set aside for serving.

3. Once the water is boiling, add your bucatini and cook until al dente (~8 mins)

4. While the pasta is cooking, make the sauce. Return your large pan to the stove and heat the olive oil on medium-low heat. Add the onions and garlic, season with salt and black pepper, and cook for 3-4 minutes until softened (if anything starts to burn or brown too quickly, turn the heat low).

5. Add the chili flakes and anchovies and let them melt into the oil and onions about 30 seconds. Add in the sun-dried tomatoes and cook for 2-3 more minutes.

6. Right before your pasta is ready, add the sardines to the tomato-onion mixture, and let them warm through (be gentle; you want the sardines to remain in large chunks).

7. When the pasta is ready, use tongs and take the bucatini straight from the pot into the sardine tomato sauce, along with ½ cup of pasta water. Squeeze in the juice of a large lemon, and add the parsley. Use your tongs to toss the pasta in the sauce until glossy and well-mixed. Add more pasta water if you need to loosen the sauce, and season with more salt and pepper as needed.

8. Serve pasta with lemon breadcrumbs and extra lemon wedges.

Buon Appetito!