A Sicilian mealtime staple—a lemon from the tree in the garden, fresh sardines from the dock—a handful of capers, some toasted breadcrumbs.  All that’s needed is the sun on your shoulders and a glass of red wine.  This pasta dish comes together in record time—and costs way less than the airfare to Sicily.  Tinned sardines and a touch of anchovy, along with the large helping of parsley, provide the sort of complexity not often found in a 15 minute-prep dinner.


  • Zest from 1 lemon
  • 2 tblsp olive oil
  • ½ cup panko crumbs
  • Salt and pepper

Heat oil in small sauté pan.  Add panko and brown a little.  Add zest, salt and pepper.  Set aside.


  • Olive oil
  • 2 shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • ½ cup white wine
  • 4 anchovies, or anchovy paste to taste
  • 1 small can sardines, bones and skins removed
  • Red pepper flakes, to taste
  • Juice from 1 lemon
  • 2-3 tblsp capers
  • 1 bunch parsley, washed and chopped
  • Salt and pepper
  • (1 lb) pasta—cooked to taste

Heat oil and sauté shallots and garlic ‘til soft.  Add capers, anchovies, red pepper flakes, lemon juice, salt, pepper and wine—heat and stir for 2-3 minutes.  Add sardines—leave some whole.  Drain pasta—reserve 1 cup water.  Add pasta and chopped parsley to sauce.  Toss to coat, adding a little pasta water to loosen sauce if needed.  Top each serving with breadcrumbs.

The Kitchen Hive

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