Spaghetti with Sardines, Dill and Fried Capers

Ingredients

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Capers

  Canned

  4 tbsp, drained or 36g

• Bread crumbs

  Dry, grated, plain

  2 cup or 216g

• Dill

  Fresh

  8 tbsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sardines

  Fish, atlantic, canned in oil, drained solids with bone

  2 can (3.75 oz) or 184g

• Garlic

  Raw

  4 cloves, minced or 12g

Directions

1. Bring a large pot of well-salted water to a boil and cook the spaghetti until al dente according to package directions.
2. Heat about one-third of the olive oil in a large skillet over medium heat until shimmering. Add the drained capers and fry, stirring, until they bloom and deepen in color, about 2 minutes. Transfer to paper towels to drain.
3. Add half of the remaining oil to the skillet. Stir in the breadcrumbs and toast, stirring often, until golden, about 3 minutes. Transfer to a bowl and toss with the fried capers, chopped dill, and a pinch of salt and pepper.
4. Add the remaining oil to the skillet along with the sardines and any oil from the cans. Add the minced garlic and cook over medium-high heat, breaking the sardines into bite-size pieces, until just golden at the edges, about 2 minutes.
5. Reserve 1 cup of the pasta water, then drain the spaghetti. Add the spaghetti to the skillet with a splash of reserved water and season with salt and pepper. Toss over medium heat until coated and slightly thickened, 1 to 2 minutes, adding more water as needed.
6. Plate the pasta and finish with a generous shower of the dill–caper breadcrumbs.