Sicilian spaghetti

Ingredients for 4 servings:

• 500 g spaghetti, or whole wheat spaghetti
• 4 tbsp olive oil
• 4 garlic cloves
• 1 onion(s)
• e.g. breadcrumbs
• e.g. parsley
• 1 gr. can/n sardines, in oil, at least 150-200 g sardine weight

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

A recipe from my friend Mafalda

Cook the spaghetti in plenty of salted water according to the package instructions until al dente. In the meantime, add the olive oil to a large pan, peel and finely chop the onion and garlic. Heat the oil and fry the onion, garlic, and breadcrumbs over high heat. Cut the sardines into bite-sized pieces and add to the pan. Chop the parsley and add to the pan, stir, and turn off the heat to use the residual heat. Drain the pasta, reserving some of the pasta water, and immediately mix the dripping spaghetti with the sardines, adding a little more of the pasta water if necessary; the spaghetti shouldn’t be too dry. Serve immediately, as it gets cold quickly. A strong white wine goes well with this. Tip: The oil from the pickled sardines, usually sunflower oil, can also be used instead of the olive oil.