Taglierini with Sardines & Tomato Pasta
400g taglierini pasta
115 g can sardines in oil, drained
4 large roma tomatoes, seeded, coarsely chopped
80 g semi-dried tomatoes in oil, roughly chopped
1 tablespoon drained capers
1 garlic clove, crushed
4 tablespoons extra virgin olive oil
3 slices wood-fired bread
1 cup basil leaves, coarsely chopped
75 g unsalted butter, softened
1 lemon, zested, juiced
1. Combine the fresh and semi-dried tomatoes in a bowl. Add the garlic and half the oil and season well with salt and pepper. Set aside for 30 minutes to marinate.
2. Tear the bread into rough pieces and place in a food processor and process until you have coarse crumbs. Set aside. Don't bother washing the processor, just add the sardines, half the basil, the butter, lemon juice and zest and capers. Process to form a paste, then place in a bowl in the fridge until needed.
3. Heat the remaining oil in a frying pan. Add the breadcrumbs and cook over medium heat for 2-3 minutes until golden and crisp.
4. Cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente. Drain and toss in the tomato mixture. Stir in half the sardine butter and season well with freshly ground black pepper. 5. Divide between serving bowls and top each with the remaining sardine butter and basil and scatter with the golden breadcrumbs.
Serve at room temperature.