Sardine Pasta (With Sun-Dried Tomatoes and Spinach)

girlheartfood.com

Larry Dean Jackson

1 tablespoon garlic butter or butter

2 tablespoons unseasoned panko bread crumbs

4 ounces dried spaghetti, about 113 grams

1.5 tablespoons olive oil

1 shallot, peeled and minced (or small yellow onion)

3 cloves garlic, minced

2 tablespoons capers

¼ cup sun-dried tomatoes in oil, removed from their oil and sliced (about 4)

1 (4-ounce) can sardines in oil (I like a variety with olives, but use what you enjoy best), roughly chopped (about a 106-gram can of sardines)

3 tablespoons oil (either oil from sardine tin, sun-dried tomatoes or olive oil)

1 teaspoon crushed red pepper flakes, or to taste

½ teaspoon freshly ground black pepper

1 tablespoon lemon zest, from about 1 lemon

2 to 3 tablespoons lemon juice, from about 1 lemon

1 large handful baby spinach, about 1 heaping loosely packed cup

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