My Sardine Pasta - Cuisine Magazine - From New Zealand to the World

Ingredients

• ½ cup (55g) dried sourdough breadcrumbs (or ½ cup/ 30g panko breadcrumbs)
• 60ml extra virgin olive oil, plus an extra 80ml
• ½ cup (80g) diced brown onion (about ¼ onion)
• 2 garlic cloves, minced
• pinch of chilli flakes (optional)
• 4 anchovy fillets, roughly chopped
• 2½ tablespoons chopped fresh oregano (or 1 teaspoon dried oregano)
• scant ¼ cup (40g) sultanas, chopped
• 2½ tablespoons salted capers, rinsed
• 20ml tomato paste (concentrated purée)
• 1 x 400g tin whole peeled San Marzano tomatoes, crushed
• 250g dried spaghetti
• 1 x 120g tin sardines in olive oil
• zest and juice of ½ lemon
• freshly cracked black pepper
• fine sea salt
• TO FINISH
• Parmigiano Reggiano, for grating