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Spaghetti with Sardines, Dill and Fried Capers

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Spaghetti with Sardines, Dill and Fried Capers

Spaghetti with Sardines, Dill and Fried Capers

amanda

Equipment

  • - Cuisinart Food Processor

  • - Chef's Knife

  • - Canning Jar with Lid (150ml)

  • - Dutch Oven

  • - Citrus Juicer

  • - Salad Spinner

  • - Sous Vide Machine

  • - Digital Scale

  • - Electric Blender

  • - Immersion Blender

Ingredients

  • 1 pound spaghetti

  • 1/3 cup olive oil

  • 1/4 cup drained capers, patted dry

  • 2 cups coarse fresh bread crumbs (from a baguette)

  • 1/2 cup chopped dill

  • 2 to 3 (3 3/4-ounces) cans sardines in olive oil

  • 4 garlic cloves

Instructions

1

Instruction 1

Cook spaghetti in a pasta pot of well- salted boiling water until al dente.
2

Instruction 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

Instruction 3

Add sardines to skillet with their oil (if using 3 cans sardines, discard oil from 1 can) over medium-high heat, then force garlic through a garlic press into skillet. Sauté until sardines are golden in spots around edges, about 2 minutes.
4

Instruction 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 crumbs.
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