Sardine and Fennel Pasta with Lemon Breadcrumbs

Bucatini is coated in olive oil, softened fennel, capers, and tender sardine flakes, then finished with crisp lemon breadcrumbs and fresh herbs.

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

Large pasta pot · Wide skillet · Fine grater · Small bowl · Tongs

Keep the fish in flakes

Fold the sardines through gently; breaking only some leaves savory pieces in the finished pasta.

Protect the crunch

Add the lemon breadcrumbs after the pasta is plated so they stay crisp against the glossy sauce.

01. Bring 4 quarts water to a boil, add the measured salt, and keep it boiling as you prepare the sauce.

02. Toast breadcrumbs in 1 tbsp olive oil until evenly golden; remove them from the skillet to stop the cooking.

03. Slice the fennel and garlic, reserve fennel fronds, rinse the capers, and zest and juice the lemon.

04. Cook bucatini just shy of al dente, reserve 1 cup pasta water, and drain without rinsing.

05. Soften fennel in the remaining olive oil with salt and pepper until lightly golden at the edges.

06. Stir in garlic and red pepper flakes until fragrant, then warm the capers in the oil.

07. Fold in sardines and lemon zest and juice gently, preserving several larger flakes.

08. Toss bucatini with 1/2 cup pasta water until glossy; add reserved water gradually if the sauce looks dry.

09. Top each bowl with parsley, crisp breadcrumbs, and fennel fronds; serve before the crumbs soften.