Sardine pasta with crispy capers recipe

Method

1. Heat 1 tbsp olive oil in a lidded saucepan over a low-medium heat, add the onion and cook, stirring occasionally, for 5 mins or until softened. Stir through half the capers. Add half the sardines and cook, stirring gently, for 2 mins.
2. Add the tinned tomatoes, oregano, tomato purée and crushed chillies. Mix well. Bring to a boil, then reduce to a low heat, cover and gently simmer, stirring occasionally, for 20 mins. Add the remaining sardines for the final minute. Remove from the heat, then stir through the grated Parmigiano Reggiano.
3. About 15 mins before the end of cooking time, cook the bucatini according to the pack instructions. Drain, reserving 3 tbsp of cooking water.
4. Prepare the crispy caper breadcrumb topping: heat the remaining 1 tbsp of oil in a nonstick frying pan, then add the remaining capers and fry, stirring continuously, for 2 mins. Add the breadcrumbs. Cook, stirring, for 3-5 mins until the breadcrumbs are golden and crispy. Set aside.
5. Stir the cooked pasta through the tomato sauce with the reserved cooking water. Divide between plates, then scatter over the breadcrumb topping and Parmesan shavings. Serve with the mixed leaf salad on the side.

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