Spaghetti with Sardines, Dill and Fried Capers

Gourmet May 2009
3.5/4

reviews ( 21 )

95%

make it again

If you're not a fan of canned sardines yet, here’s a great introduction: Sicilian-inspired pasta packed with meaty fish, crisp-fried capers, and plenty of dill. Did we mention the toasted fresh bread crumbs?

Yield
Makes 6 servings
Active Time
10 min
Total Time
15 min

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

Preparation

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

Recent Reviews

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The capers & bread crumbs are a key to success here. However, if you don't have all the other spices...suggest a dash of bottled Italian Seasoning, and maybe even a product called Salad Supreme (it has a touch of Romano that makes it smell just right.) The other reviewer's who added Lemon juice have it on spot..... It's amusing to see people's reaction to canned sardines... Aloha from Kailua, Hawaii

morleyec from Kailua, Hawaii, 96734 /
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This was good, though my version was different because I didn't have dill and instead used parsley. Still quite tasty, but I would say definitely use three cans of fish; two was not as meaty as I'd have liked it. I think it could use a bit of spice, too, so next time I think I'll add some crushed red pepper or Cayenne.

VeeDee123 from The Bay /
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This is a very good dish. I think a little extra black pepper would add to it. The capers are key. They add a zing to most bites that you sorely miss if you get one without. We like to cook with sardines and anchovies. This will be a regular for us. I used 2 cans of petite sardines. If you want a meatier and fishier flavor you could easily go to 3 cans. I'll use 3 next time.

avonrose from Cincinnati, OH /
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This is a very nice combination of flavors, which I made according to the recipe. I might add a little lemon juice next time, but it was very good as written. I had a can of sardines in the cupboard and was wondering what to do with it, so my first instinct was to check with Epicurious. Good call!

marieei from California /
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I've tried every recipe for sardines that I could get my hands on and this is by far the best I've come across. The kids love it and it's healthy, high in Omega 3. I did use a whole wheat spaghetti and it made no difference; possibly even better than standard spaghetti - added some earthiness to the flavors. Be careful to buy skinless boneless sardines... pay up for the good stuff. I didn't check the label very well the first time I shopped for sardines and even our cats wouldn't eat the cheap stuff.. I had to toss it.

A Cook from Seattle /
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