Linguine With Garlic-Sardine Sauce and Spinach
Serves: 5
Ingredients
8 ounces whole-wheat linguine or spaghetti2 slices whole-wheat bread, lightly toasted
2 teaspoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
4 4 3/8-ounce cans boneless, skinless sardines, packed in olive oil, drained
2 packed cups baby spinach leaves
4 tablespoons chopped fresh parsley
4 tablespoons grated Parmesan cheese
Directions
Cook pasta according to package directions. Drain and reserve 1/2 cup of the cooking water.Meanwhile, break toast into 2-inch pieces and place in a food processor. Process into coarse crumbs. Set aside.
Heat oil in a large skillet over medium-high heat. Add garlic, oregano and red pepper flakes and sauté 1 minute. Add sardines and cook 3 minutes. Reduce heat to low, add cooked pasta, reserved pasta water and spinach, and toss to combine.
Remove from heat, add parsley and 4 tablespoons of the bread crumbs, and toss to combine.
Transfer mixture to individual plates and top with remaining bread crumbs and Parmesan cheese.
