Spaghetti with Sardines, Dill and Fried Capers
Cook spaghetti in a pasta pot of well- salted boiling water until al dente.
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.
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.
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.
Read More http://www.epicurious.com/recipes/food/views/Spaghetti-with-Sardines-Dill-and-Fried-Capers-352792##ixzz0jamG18BI
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 309 | ||
Calories from Fat: 38 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 175mg | 6 % | |
Potassium 176.4mg | 5 % | |
Total Carbohydrate 56.8g | 17 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 54.2g | ||
Protein 10g | 14 % | |
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: 309
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