COZY PASTA 🍝 SERIES episode 1. sardine pasta 🍝 🤌🏽in this series we are exploring OUR love of carbs and flavor. since it’s a million degrees everywhere, i wanted to start with a light and refreshing pasta. this one is bright and briny and perfectly salty. the sardines are delicious and delicate. this pasta is kinda like a pantry pasta. stock up on the ingredients and you can make this at midnight. here’s the full recipe: 1 tablespoon unsalted butter 1/4 cup panko bread crumbs Kosher salt 16 ounces pasta of choice, I used spaghetti from @dececco_pasta 2 tablespoons olive oil 1 shallot, peeled and minced 2 garlic cloves, peeled and finely grated 1/2 teaspoon crushed red pepper 7 ounce jar of castrevetrano olives (about 2 cups), smashed 1 (4.4-ounce) can of sardines, roughly chopped (i used @wildplanetfoods ) 1/4 cup finely minced Italain parsley. Juice and zest from 1/2 lemon In a small saucepan, set over medium heat, add the butter and bread crumbs. Add a pinch of salt. And toast until lightly golden brown. Set aside. Bring a pot of salted water to a boil. To a large skillet, add a tablespoon of olive oil. Add in the shallot, garlic and crushed red pepper, along with a pinch of salt and cook until softened, about 3 to 4 minutes. Add olives and chopped sardines. when the pasta is very al dente (about 3 minutes shy of being done), add the pasta to the olives, along with a cup of pasta water. Cook, stirring regularly, until cooked. Add the butter and stir until emulsified. Give it a taste regularly and adjust the salt to your liking. Take off the heat and stir in the lemon juice and Italian parsley, Divide the pasta amongst plates and garnish with a handful of buttery bread crumbs and lemon zest.