Ingredients
- 1 pkg Anna Gemelli (1 lb)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- ½ cup Cento Seasoned Bread Crumbs
- 1 can Cento Skinless Boneless Sardines in Olive Oil (4.375 oz), drained
- 1 jar Cento Capote Capers (3 fl oz), drained
- ½ jar Cento Castelvetrano Pitted Olives (3.6 lb), drained and sliced
- 1 jar Cento Pignoli Nuts (1.75 oz)
- ¼ tsp Cento Fine Sicilian Sea Salt
- ¼ cup Fresh Parsley
Directions
Cook pasta according to package instructions. In a large pan, over medium heat. Add breadcrumbs and cook until toasted, about 2 to 3 minutes, remove and set aside. Return the empty pan back to medium heat and add olive oil. Add sardine, capers and olives back to the pan. Cook for 3 minutes or until sardines have started to breakdown. Add pine nuts and continue to cook until nuts are lightly browned, about 1 minute. Add cooked pasta to the other ingredients in the pan and toss to combine. Sprinkle on breadcrumbs and lightly mix. Season with salt, to taste. Garnish with parsley and serve.
