how to prepare any night of the weekTaglierini with marinated tomatoes, sardine butter & fried crumbs

How are you today? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Taglierini with marinated tomatoes, sardine butter & fried crumbs. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Taglierini with marinated tomatoes, sardine butter & fried crumbs is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Taglierini with marinated tomatoes, sardine butter & fried crumbs is something that I’ve loved my entire life.

Table of Contents


  • 4 large vine-ripened tomatoes, seeded, coarsely chopped
  • 80g semi-dried tomatoes in oil, roughly chopped
  • 1 garlic clove, crushed
  • 4 tablespoons extra virgin olive oil
  • 3 slices wood-fired bread
  • 115g can sardines in oil, drained
  • 1 cup roughly torn basil leaves
  • 75g unsalted butter, softened
  • 1 lemon, zested, juiced
  • 1 level tablespoons drained capers
  • 400g taglierini pasta


  • Step 1
    Combine the fresh and semi-dried tomatoes in a bowl. Add the garlic and half the oil and season well with salt and pepper. Set aside for 30 minutes to marinate.
  • Step 2
    Tear the bread into rough pieces and place in a food processor and process until you have coarse crumbs. Set aside. Don’t bother washing the processor, just add the sardines, half the basil, the butter, lemon juice and zest and capers. Process to form a paste, then place in a bowl in the fridge until needed.
  • Step 3
    Heat the remaining oil in a frying pan. Add the breadcrumbs and cook over medium heat for 2-3 minutes until golden and crisp.
  • Step 4
    Cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente. Drain and toss in the tomato mixture. Stir in half the sardine butter and season well with freshly ground black pepper. Divide between serving bowls and top each with the remaining sardine butter and basil and scatter with the golden breadcrumbs.

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