This dish combines soft orecchiette pasta with the rich sardines, creating a perfect balance bright broccoli and pungent garlic. The olive oil and a touch of lemon zest enhances the natural smoky flavours.
Ingredients
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 200g tenderstem brocolli, coarsely chopped
- 2 cans smoked sardines
- juice and zest of 1 lemon
- 1/4 cup chopped kalamata olives
- 1/4 cup chopped pimento stuffed olives
- 10 oz orecchiette
- ½-1 tablespoon red pepper flakes
- ½ cup bread crumbs
Instructions
- In a large skillet, heat a small amount of olive oil and saute the garlic and onion until the onion is translucent.
- Add the brocolli and sardines (with their oils and juices) and continue to saute until the brocolli is wilted, breaking up the sardines as desired.
- Meanwhile, cook orecchiette in boiling water for about 5 minutes and drain.
- In a small skillet or saucepan, toast the bread crumbs and red pepper flakes over low heat until golden. Set aside.
- Add the lemon juice and zest, and olives to the rapini and cook for about 2 minutes to heat the olives through.
- Toss with orecchiette and divide into two large bowls. Sprinkle with toasted bread crumbs.