Penne With Fried Sardines Capers And Parsley Recipes

PENNE WITH GRILLED TUNA AND CRISP- FRIED CAPERS

Steps:

• In a small saucepan over medium heat, combine the capers and butter and bring to a simmer; the pan should be big enough so the capers can move around and fry freely, which will take 10-12 minutes (they should be golden brown and crispy when they are finished).
• Drain off remaining butter and put the capers on a paper towel to drain.
• While the capers are cooking, thread the tuna chunks on skewers, brush with the vegetable oil and sprinkle with salt and pepper to taste.
• Place the skewers on the grill over a medium-hot fire and cook for 3-4 minutes per side (to check for doneness cut into one of the chunks--it should be pink but not red in the center).
• Remove from grill and let cool until they are cool enough to slide off the skewers.
• In the meantime, bring 4 quarts of salted water to boil in a large pot over high heat; add the pasta, return to boil and cook for 8-10 minutes, until pasta is tender but not mushy.
• Drain and place in a large bowl.
• Add the olive oil, lemon juice, garlic, parsley, grilled tuna and salt and pepper to taste; add capers, toss well, and serve.

PASTA WITH SARDINES, BREAD CRUMBS AND CAPERS

Steps:

• Bring a large pot of water to a boil and salt it. Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it's hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
• Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.
• Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.

SPAGHETTI WITH SARDINES, DILL AND FRIED CAPERS

Steps:

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

PENNE WITH FRIED SARDINES, CAPERS, AND PARSLEY

Steps:

• Bring a kettle of salted water to a boil. Cook pasta until al dente and drain well in a colander. In a bowl toss together pasta, parsley, onion, capers, and salt and pepper to taste. Drizzle mixture with lemon juice and olive oil and toss to combine.
• In a 9- to 10-inch heavy deep skillet heat 1/2 inch vegetable oil over high heat until hot but not smoking and gently lower half of sardines with a slotted spoon into oil. Fry sardines until crisp and golden, about 1 minute, and transfer with slotted spoon to paper towels to drain. Fry and drain remaining sardines in same manner. Add sardines to pasta and toss to combine.