This Pulignese dish is perfect for a busy Friday night — its salty savouriness the perfect foil for a full-bodied dry white wine such as Dal Cero Soave Superiore or Marotti Campi Verdicchio. Variation: Add crushed sardines and braised rapini or kale for added richness and flavour.
- ½ pkg orecchiette (or spaghetti, if don’t have)
- 3 lg cloves garlic, chopped
- ¹/³ c extra virgin olive oil
- ½ c fresh breadcrumbs
- ¼ c rough chopped Italian parsley
- lemon juice
- raisins (optional)
- sea salt and fresh-cracked pepper
Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain but leave some water clinging to the pasta.
While pasta is cooking make the sauce: add oil to a pan and cook breadcrumbs until crispy and golden. Transfer to a small bowl leaving most of the oil in the pan. Add garlic and cook until fragrant about 2 minutes. Stir in the parsley and raisins (and sardines and greens) if using. Add pasta with a bit of the cooking water to the pan. Toss, adjust seasoning, and serve immediately.
Serves 2-4.