Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1/2 pound penne or ziti

　　1 cup fresh flat-leafed parsley leaves, washed, dried, and chopped fine

　　1 small red onion, chopped fine

　　2 tablespoons drained capers, chopped fine

　　1 tablespoon fresh lemon juice

　　2 tablespoons extra-virgin olive oil

　　vegetable oil for frying

　　a 3 3/4-ounce can brisling sardines, drained on paper towels

　　

Step 1

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.

　　

Step 2

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.