Active Time

　　10 min

　　Total Time

　　15 min

　　If you’re not a fan of canned sardines yet, here's a great introduction: Sicilian-inspired pasta packed with meaty fish, crispy fried capers, and plenty of dill. Did we mention the toasted fresh bread crumbs?

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What you’ll need

　　Chevron

　　Chevron

　　Sardines Packed in Olive Oil

　　$17 At Amazon

　　Capers

　　$18 At Amazon

　　Large Nonstick Skillet

　　$79 At Amazon

　　

Ingredients

Makes 6 servings

　　1 pound spaghetti

　　1/3 cup olive oil

　　1/4 cup drained capers, patted dry

　　2 cups coarse fresh bread crumbs (from a baguette)

　　1/2 cup chopped dill

　　2 to 3 (3 3/4-ounces) cans sardines in olive oil

　　4 garlic cloves

　　

Step 1

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

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　Editor’s note: This recipe was first printed in the May 2009 issue of ‘Gourmet.’ Head this way for more of our favorite pasta recipes→