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Ingredientes
- 1/2 lb penne or possibly ziti
- 1 c. fresh flat-leaf (Italian) parsley, minced fine
- 1 sm red onion, minced fine
- 2 Tbsp. liquid removed capers, minced fine
- Â Â Salt and pepper
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. extra-virgin extra virgin olive oil
- Â Â Vegetable oil for frying
- 4 x fletches from fresh sardines (flesh cut from each side) or possibly one 3.(75-oz)
- Â Â can brisling sardines, liquid removed on paper towels
Direcciones
- Bring a kettle of salted water to a boil. Cook pasta till al dente and drain well in a colander. In a bowl, toss together pasta, parsley, onion, capers and salt and pepperto taste. Drizzle mix with lemon juice and extra virgin olive oil and toss to combine.
- In a 9- or possibly 10 inch heavy deep skillet, heat 1/2 inch vegetable oil on high till warm but not smoking. Gently lower half of sardines with a slotted spoon into oil. Fry sardines till crisp and golden brown, (about 1 minute for canned, 2 min for fresh) and transfer with slotted spoon to paper towels to drain. Fry and drain remaining sardines in same manner. Add in sardines to pasta and toss to combine.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 410g | |
| Calories 1128 | |
| Calories from Fat 269 | 24% |
| Total Fat 30.67g | 38% |
| Saturated Fat 4.4g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 534mg | 22% |
| Potassium 680mg | 19% |
| Total Carbs 180.89g | 48% |
| Dietary Fiber 9.0g | 30% |
| Sugars 12.73g | 8% |
| Protein 31.03g | 50% |
