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Spaghetti is one of a favorite food specially in Italian cuisine. A variety of pasta dishes are based on it, from spaghetti alla Carbonara or garlic and oil to a spaghetti with tomato sauce, meat and other sauces. Now, there's a new recipes to build up the new tastes of Spaghetti it is the Sardines and Fried Capers. It kind of ingredients is more cheaper than the usual dishes we served. This kind of spaghetti is being serve in Cafe 1771 restaurant.
Ingredients:
1 lb spaghetti
13 cup olive oil
14 cup capers (drained, patted dry)
2 cup bread crumbs (coarse fresh, baguette)
12 cup dill (chopped)
9 38 oz olive oil (sardines)
4 garlic cloves
Directions:
- 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.
