Bucatini with Gonidec Sardines, Dill, and Fried Mustapha Capers

Ingredients:

Directions:

  1. Cook bucatini in a pasta pot of well-salted boiling water until al dente.
  2. Meanwhile, heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry capers until they “bloom” and are just a shade darker, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Toast bread crumbs in same skillet, stirring, until golden, about 3 minutes. Transfer to a bowl and toss with capers, dill, and 1/4 teaspoon each of salt and pepper.
  3. Add sardines to skillet with their oil over medium-high heat, then force garlic through a garlic press into skillet. Sauté until sardines are golden in spots around the edges, about 2 minutes.
  4. Reserve 1 cup pasta-cooking water, then drain pasta. Add pasta to skillet with cooking water and 1/2 teaspoon each of salt and pepper. Toss until pasta is coated and sauce is slightly thickened, 1 to 2 minutes. Serve topped with seasoned bread crumbs.

Recipe from Epicurious


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