Fusilli Pasta with Sardines in Tomato Sauce
A simple recipe made with fusilli pasta and wild sardines cooked in tomato sauce. The breadcrumbs toasted in olive oil add crunch and additional flavor.
About This Recipe
Makes: One to two servings
Skill Level: Easy
This savory pasta-and-sardine recipe uses breadcrumbs toasted in olive oil to build a depth and complexity of flavor, yet it comes together in just minutes. The crunchy breadcrumbs soak up the olive oil and are infused with a kick of garlic that blends perfectly with our Sardines in Tomato Sauce. Basil and sun-dried tomatoes make this easy, rustic dish sing.
Ingredients
- ½ cup panko breadcrumbs
- 1 garlic clove, finely diced
- 4 tbsp. extra-virgin olive oil
- 8 oz. fusilli pasta
- 1 (4.2-oz) tin Patagonia Provisions Sardines in Tomato Sauce
- Sun-dried tomatoes to taste
- Handful of fresh basil leaves
Putting It All Together
- Put breadcrumbs in a small bowl. Add garlic and olive oil to the breadcrumbs and mix thoroughly.
- Toast the breadcrumb mixture in a pan over medium-high heat until golden brown, taking care not to let the garlic burn. Once toasted, remove the breadcrumbs from the heated pan and set aside in a small container.
- Meanwhile, add the pasta to a large pot of boiling, salted water. When the fusilli are cooked to desired firmness, drain them and transfer them to a clean plate for serving.
- Top the pasta with the sardines, being sure to pour the sauce evenly over the fusilli, then add the garlicky breadcrumb mixture.
- Add sun-dried tomatoes to your liking, then tear the basil leaves and sprinkle over the dish.
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