This is by far the best pasta dish I’ve cooked recently. Not only do you have a rainbow on your plate, but it’s bursting with flavor and healthy ingredients like sardines, vegetables, fresh herbs, and walnuts. Looking at the photos and writing this post actually makes me crave it again. Maybe next week.
If you’ve never tried sardines I highly recommend them. I don’t think they are as popular here as they are in many European countries, but they are not as “fishy” as some may assume and quite delicious. If you buy the skinless/boneless variety they are a lot like tuna. I love sardines because they are an extremely healthy and sustainable seafood choice. You can always omit them, however, or substitute tuna in this recipe. Enjoy! 🙂
- 12 oz. spaghetti
- 1/2 cup chopped walnuts
- 1/2 cup breadcrumbs (I like whole wheat)
- Olive oil
- 1 cup roughly chopped marinated artichoke hearts (I like the “baby” variety)
- 8 oz. (or thereabouts – come in packages around 4 oz. usually) skinless/boneless sardines, chopped roughly
- 1 (14.5 oz) can diced tomatoes, undrained
- 3/4 cup chopped fresh parsley
- 1 cup fresh grated pecorino cheese
- Juice from one lemon
- Drained capers, optional
- Cook the pasta to al dente and drain. Set aside. Preheat oven to 400 and cover a small baking pan with foil or parchment.
- Place the walnuts and breadcrumbs on the pan and drizzle with olive oil. If the breadcrumbs are unseasoned, season with S/P. Bake for about 5 minutes until golden and toasted, tossing once midway.
- Toss the spaghetti with the chopped artichokes, sardines, tomatoes, parsley, pecorino and lemon juice. Season with S/P. Serve topped with the toasted breadcrumbs and walnuts. Top with capers if desired.