Greg DuPree
Hands-On Time
25 Mins
Total Time
25 Mins
6 servings

In the case of this epic pantry pasta dish, you’ll transform strands of spaghetti into something restaurant worthy, thanks to pan-toasted panko breadcrumbs, a can of olive-oil packed sardines, and long-lasting fridge staples like parsley and lemons. Doubling up on alliums—garlic and shallot—make for extra depth of flavor to pair with the zesty lemon and rich sardines. Shopping tip: Because sardines have a strong presence in this dish, it’s worth splurging on a nice can from your local specialty foods store.

How to Make It

Step 1

Heat 3 tablespoons oil in a large skillet over medium. Add panko and cook, stirring constantly, until golden brown, about 2 minutes. Transfer to a bowl and stir in parsley, lemon zest, salt, and pepper. Wipe skillet clean.

Step 2

Bring a large pot of salted water to a boil. Add spaghetti, return to a boil, and cook, stirring occasionally, until al dente, about 8 minutes.

Step 3

During the last few minutes of pasta cook time, add remaining 2 tablespoons oil to skillet and heat over medium-high. Add shallot and garlic and cook, stirring often, until golden, about 2 minutes. Add sardines and cook, stirring often, for 1 minute.

Step 4

Using tongs, transfer cooked pasta directly to skillet. Add 1 cup pasta water and cook, tossing constantly, until liquid reduces and coats pasta, 1 to 2 minutes. Add lemon juice and half the panko mixture and toss to combine.

Step 5

Top with remaining panko mixture, drizzle with oil, and serve with lemon wedges.

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