Sicilian Sardine Linguine Al Forno with Parsley Breadcrumbs
Dive into the flavors of the Mediterranean with this Sicilian-inspired sardine pasta. This dish combines the rich and savory taste of canned sardines with a delightful crunch from toasted breadcrumbs, enhanced by aromatic garlic and fresh parsley. Perfect as a weeknight dinner, it’s not only easy to prepare but also packed with nutrition. Following a tried-and-true method, this recipe has been updated with some delicious tips for an added zing, such as a splash of lemon pepper and a generous drizzle of olive oil. Your taste buds will thank you as you savor each bite of this Italian classic updated with modern twists, making it a family favorite in no time.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
extra virgin olive oil
1/4 cup + 3 tablespoons (divided)
garlic cloves
8 (chopped)
breadcrumbs
1 1/2 cups (toasted)
fresh flat-leaf parsley
1/2 cup (chopped)
coarse salt
to taste (as needed)
fresh coarse ground black pepper
to taste (as needed)
canned sardines
8 ounces (2 cans) (drained, boned, and chopped)
crushed red pepper flakes
1 teaspoon (as needed)
linguine
1 lb (fresh or dried)
Instructions
1
Heat a large skillet over medium heat, and add 1/4 cup of extra virgin olive oil along with the chopped garlic. Sauté the garlic until it becomes fragrant and starts sizzling, but be careful not to let it brown.
2
Once the garlic is sizzling, add the breadcrumbs to the skillet. Stir continuously to toast the breadcrumbs until they turn a rich golden brown, which should take about 3-4 minutes.
3
Stir in the chopped parsley along with about 1 teaspoon each of coarse salt and freshly ground black pepper. Mix well and then transfer the golden breadcrumb mixture to a separate dish, setting it aside.
4
Return the skillet to the heat and add the remaining 3 tablespoons of extra virgin olive oil. Then, add the chopped sardines and sprinkle in the crushed red pepper flakes. Sauté this mixture for 2-3 minutes until heated through and fragrant.
5
In the meantime, cook the linguine according to package directions until al dente. Reserve some pasta water, then drain the pasta.
6
Add the hot, cooked linguine directly to the skillet with the sardine mixture. Toss gently to coat the pasta evenly with the sardines and oil.
7
Incorporate the toasted breadcrumbs into the pasta, tossing thoroughly to combine. If needed, add a bit of the reserved pasta water to help achieve the desired consistency of the sauce.
8
Taste the dish and adjust the seasoning with more salt, pepper, or a sprinkle of lemon pepper if desired. Serve immediately, garnished with additional parsley if you like.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sicilian Sardine Linguine Al Forno?
It is a Mediterranean-inspired pasta dish that combines savory canned sardines with aromatic garlic, fresh parsley, and a crunchy toasted breadcrumb topping.
What type of sardines should be used?
The recipe calls for 8 ounces or two cans of canned sardines, which should be drained, boned, and chopped before cooking.
How much garlic is required for this recipe?
You will need 8 chopped garlic cloves to provide the foundational flavor for the sauce and the breadcrumbs.
What type of pasta is recommended?
Linguine is the recommended pasta, and you can use either fresh or dried varieties.
How do I prepare the breadcrumb topping?
Sauté chopped garlic in 1/4 cup olive oil, add 1 1/2 cups of breadcrumbs, and stir continuously for 3-4 minutes until they reach a rich golden brown.
Is this Sicilian sardine pasta spicy?
Yes, the recipe includes 1 teaspoon of crushed red pepper flakes to give the dish a spicy kick.
Can I use dried parsley?
The recipe specifies 1/2 cup of fresh flat-leaf parsley for the best flavor and aromatic quality.
How long does it take to toast the breadcrumbs?
Toasting the breadcrumbs typically takes about 3 to 4 minutes over medium heat until they are golden brown.
How much olive oil is used in total?
The recipe uses a total of 1/4 cup plus 3 tablespoons of extra virgin olive oil, divided between the breadcrumbs and the sardine mixture.
Why should I reserve pasta water?
Reserving some pasta water allows you to adjust the consistency of the final dish if it needs more moisture when tossing the ingredients together.
What are the preparation steps for the sardines?
The sardines should be drained of their packing liquid, boned for a better texture, and then chopped into pieces.
What does 'al dente' mean in this context?
Cooking the linguine al dente means boiling it until it is tender but still firm to the bite, according to the package directions.
Can I substitute linguine with other pasta?
While linguine is preferred, you could substitute it with other long pasta types like spaghetti or fettuccine.
Is this recipe considered a healthy option?
Yes, it is packed with nutrition from the sardines and uses heart-healthy extra virgin olive oil.
How do I prevent the garlic from burning?
Sauté the garlic only until it becomes fragrant and starts sizzling; be careful not to let it turn brown before adding other ingredients.
Are there any modern twists suggested for this classic?
Yes, adding a splash of lemon pepper and an extra drizzle of olive oil can provide a fresh, modern zing to the traditional flavors.
What salt is best for this recipe?
The recipe recommends using coarse salt to taste for both the breadcrumb mixture and the final seasoning.
How is the dish garnished?
You can garnish the finished pasta with additional fresh parsley and a sprinkle of lemon pepper if desired.
Is this a good recipe for a quick dinner?
Absolutely, it is described as an easy-to-prepare meal that is perfect for a busy weeknight dinner.
What gives the dish its 'crunch'?
The signature crunch comes from the 1 1/2 cups of breadcrumbs that are toasted in garlic-infused olive oil.
When should I add the red pepper flakes?
The crushed red pepper flakes should be added to the skillet along with the chopped sardines and sautéed for 2-3 minutes.
How do I combine the pasta and the sauce?
Add the cooked linguine directly to the skillet with the sardines and oil, then toss gently to coat before adding the breadcrumbs.
Can I adjust the seasonings at the end?
Yes, you should taste the dish once combined and adjust with more salt, pepper, or lemon pepper according to your preference.
What should I do if the pasta seems too dry?
If the dish needs more moisture, add a bit of the reserved pasta water to help achieve your desired sauce consistency.
What kind of breadcrumbs should I use?
The recipe calls for 1 1/2 cups of breadcrumbs; you can use standard or even panko breadcrumbs if you want extra texture.
What is the role of the fresh parsley?
The fresh flat-leaf parsley adds brightness and a herbal balance to the rich, savory flavors of the sardines and oil.
Is this recipe suitable for seafood lovers?
Yes, with 8 ounces of sardines, it is a flavorful and satisfying dish for anyone who enjoys Italian seafood cuisine.
How many servings does this recipe provide?
Based on the use of 1 lb of pasta, this recipe typically serves approximately 4 people.
Can I make this dish ahead of time?
It is best served immediately to ensure the breadcrumbs remain crunchy and the pasta has the ideal texture.
Is the sardine bone removal necessary?
While canned sardine bones are edible, the recipe recommends boning them for a smoother, more refined texture in the pasta dish.