Cooking with Sardines- Lemon caper sardine pasta

Have you ever been curious in how to use canned sardines? You may have heard before that they are a nutritional power house! Packed full of protein, omegas, calcium and are amazing for heart health. These little gems can come in an assortment of flavors and can be used in many different recipes. Learn how to make a quick pasta using these versatile delicious packs.

Serves 4

2 Tbsp Olive Oil
1/4 Cup Panko Breadcrumbs
1 tablespoons tomato paste
1 garlic clove minced
1 tsp Red Pepper Flakes
1 tin sardines in oil
1 Lemon Zested
2 tbsp lemon juice
2 tbsp Capers with juice
½ or 1 small
Shallot thinly sliced
8 Oz spaghetti, linguini or pasta of choice
2 Garlic Cloves minced
¼ Cup Italian Parsley Chopped Finely
1/2 Cup Pasta Water
INSTRUCTIONS
Breadcrumbs-
Heat olive oil in a pan over medium heat
Toss in minced garlic and cook until it smells amazing (about 30 seconds)
Add breadcrumbs and tomato paste
Toast until golden and crispy (like wet sand becoming dry sand) Set aside for later.

In same pan, Add the remaining oil and the shallot to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 3 minutes.
Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, garlic, capers and red pepper flakes, stirring occasionally, until just heated through, about 2 minutes.
Add in the sardines and cook for another minute, coating the fish in the mixture.
Add the pasta to the sardine mixture and toss well to combine.
Add in the pasta water and lemon juice. Stirring and cooking until the pasta is coated. Taste and adjust seasoning, garnish with parsley and bread crumbs.