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Ingredients

1 (16 ounce) package spaghetti ¾ cup olive oil, divided 6 cloves garlic, minced 2 (4 ounce) cans sardines packed in olive oil, drained 1 cup seasoned bread crumbs ⅓ cup freshly grated Parmesan cheese ¼ cup chopped fresh parsley 1 teaspoon ground black pepper 1 pinch additional Parmesan cheese for serving

Nutrition Info

1045.6 calories carbohydrate: 106.5 g cholesterol: 86.9 mg fat: 52.4 g fiber: 5.4 g protein: 35.9 g saturatedFat: 8.4 g servingSize: - sodium: 930.4 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.

4 servings

This dish is super fast and easy, made from a recipe that has been passed down from relatives in Italy. The leftovers taste great cold, too!