Target: 6 × 4 inches · landscape

Sardine and Fennel Pasta with Lemon Breadcrumbs

40 min · 4 servings

Ingredients

□ 12 oz dried bucatini

□ 1 tbsp kosher salt, for pasta water

□ 3 tbsp extra-virgin olive oil, divided

□ 1/2 cup plain fine breadcrumbs

□ 1 medium fennel bulb with fronds

□ 3 garlic cloves, thinly sliced

□ 1/4 tsp crushed red pepper flakes

□ 2 tbsp capers, rinsed and drained

□ 2 cans (4 oz each) sardines packed in olive oil, drained lightly

□ 1 medium lemon

□ 1/4 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 1/4 cup chopped fresh flat-leaf parsley

1. Bring salted water to a boil. Toast breadcrumbs in 1 tbsp oil until golden; slice fennel and garlic, and zest and juice lemon.

2. Cook bucatini just shy of al dente and reserve 1 cup pasta water. Soften fennel in the remaining oil with salt and pepper.

3. Add garlic, chile, and capers; stir in sardines and lemon gently, leaving several sardine flakes intact.

4. Toss pasta with 1/2 cup pasta water until glossy. Finish bowls with parsley, crisp crumbs, and fennel fronds.

Cook’s note: Keep the sardines in visible flakes and add crumbs only at serving.