AL BRONZO® PENNE RIGATE WITH SARDINES AND CALABRIAN CHILE

INGREDIENTS

• 1 lb Barilla Al Bronzo® Penne Rigate
• 10 Tbsp extra virgin olive oil, divided 2 Tbsp + 8 Tbsp
• 6 tsp Calabrian chili paste
• 12 cloves garlic, chopped
• 3 Tbsp red onion, finely chopped
• 2 tins quality sardines
• 16 oz cherry tomatoes (tossed with 1 Tbsp olive oil, blistered in oven and rough chopped)
• 6 Tbsp unsalted butter
• 1 tsp lemon zest
• 1/2 cup fresh toasted breadcrumbs, mixed
• 4 Tbsp fresh parsley, chopped
• pecorino cheese, grated for serving
• Salt to taste

PREPARATION

1. 1.Cook pasta according to package instructions. Once it is al dente, drain and set aside. Reserve 1 - 2 cups of pasta water.
2. 2.In a large saucepan, heat 2 Tbsp of olive oil and add dried breadcrumbs (preferably from day old bread.) Cook over medium-high heat for 3-4 minutes until breadcrumbs are toasted and golden brown. Remove and set aside.
3. 3.Add remaining olive oil to pan, and heat oil to medium-high heat and then add Calabrian chili paste, finely chopped garlic, and onions. Cook over high heat for 30-45 seconds until fragrant.
4. 4.Add sardines and blistered cherry tomatoes. Next, add cooked penne pasta and lemon zest. Add butter and let melt. Ensure pasta is mixed thoroughly. OPTIONAL: add a few ounces of reserved pasta water to ensure pasta is moist.
5. 5.To plate, place pasta in large bowl and top with toasted breadcrumb and parsley. Add freshly grated pecorino cheese.