Step 1

Put a pot of salted water on to boil for the pasta.

Step 2

Open the sardines, drain the olive oil into a frying pan, and set the sardines aside.

Step 3

Heat the oil over medium heat, add the garlic and sauté until fragrant, 1 minute.

Step 4

Add the breadcrumbs (see below), season lightly with salt and pepper and continue cooking, stirring constantly, until the crumbs are lightly toasted and crisp, 2 to 4 minutes. Transfer the crumbs to a plate and set aside.

Step 5

Return the pan to the stove and add the 2 tablespoons of olive oil. Add the onion, season with salt and pepper, and sauté until soft and lightly caramelized, 5 to 7 minutes.

Step 6

Add the sardines, break them apart gently and cook just long enough to heat through, 2 minutes.

Step 7

Stir in the lemon zest, parsley, crushed red pepper, and capers. Remove from the heat and cover to keep warm.

Step 8

Cook the pasta according to package directions, reserve 1/2 cup of the cooking liquid, then drain and return to the pan.

Step 9

Add the sardine mixture along with half of the reserved cooking liquid to the pasta. Toss to combine, adjust the seasoning and add a little more liquid if needed.

Step 10

Add the garlic-toasted breadcrumbs, toss again and serve immediately.

Step 11

Note: This recipe can easily be doubled.