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Taglierini with marinated tomatoes, sardine butter & fried crumbs
Taglierini with marinated tomatoes, sardine butter & fried crumbs
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Prep Time:
55 minutes
Cook Time:
20 minutes
Total Time:
75 minutes
Ingredients:
  • 4 large vine-ripened tomatoes, seeded, coarsely chopped
  • 80g semi-dried tomatoes in oil, roughly chopped
  • 1 garlic clove, crushed
  • 72.80 gm extra virgin olive oil
  • 3 slices wood-fired bread
  • 115g can sardines in oil, drained
  • 250.00 ml roughly torn basil leaves
  • 75g unsalted butter, softened
  • 1 lemon, zested, juiced
  • 1 level tbsp drained capers
  • 400g taglierini pasta
Instructions:
  • In a bowl, mix the fresh and semi-dried tomatoes with garlic, half of the oil, salt, and pepper. Let it marinate for 30 minutes.
  • Roughly tear the bread and pulse it in a food processor until you get coarse crumbs. Keep the processor dirty and blend the sardines, half the basil, butter, lemon juice and zest, and capers until smooth. Transfer the paste to a bowl and chill in the fridge until ready to use.
  • In a frying pan, heat the remaining oil until shimmering. Cook the breadcrumbs over medium heat for 2-3 minutes until they turn golden and become crisp.
  • Boil the pasta in a generous amount of salted water as per package instructions until perfectly cooked. Drain and mix with the tomato blend. Add half of the sardine butter, season generously with freshly ground black pepper. Distribute into bowls and garnish each with the remaining sardine butter, basil, and a sprinkle of golden breadcrumbs.

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