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

Name: 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; Parmigiano Reggiano, for grating

www.cuisine.co.nz

Sardines, like anchovies, can get a bad rap. The problem is that fresh sardines are only good when they are spectacularly fresh – still stiff in rigor. This is

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