A very quick pantry meal.
Put on enough water to cook your spaghetti. Meanwhile, heat 2 tbs of the olive oil in a good sized skillet over medium-high heat. Add the minced garlic and cook stirring frequently until very lightly golden and fragrant. About 30 seconds. Add the slivered tomatoes and the sardines, and cook, mashing up the sardines to create a paste-like sauce. Add capers and the 2 tbs lemon juice and two more tbs olive oil. In a separate pan over medium-high heat the remaining 2 tbs olive oil. Add the mashed garlic and fry until golden and fragrant, stirring constantly. Don't let the garlic burn. Discard the garlic and reduce the heat to medium. Add the breadcrumbs and parsley and cook over medium-heat, stirring constantly until the crumbs are toasted. This will happen quickly. It's best to turn the heat off just before the crumbs begin to reach desired color.
When spaghetti is done, drain and toss with the sauce. Toss well and top with seasoned crumbs. You can also toss the crumbs with the spaghetti after the spaghetti has been tossed with the sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 626 | ||
Calories from Fat: 174 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 32.7mg | 10 % | |
Sodium 304.5mg | 11 % | |
Potassium 487.3mg | 13 % | |
Total Carbohydrate 91.2g | 27 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 86.3g | ||
Protein 21.6g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 626
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