Pasta tossed with sardines, toasted breadcrumbs and onions is an easy, authentic Italian recipe that originates from the island of Sicily.
Note: This recipe can easily be doubled.
We generally like to use stale Italian bread (crust included) to make the crumbs for this recipe. Depending on the diameter of the loaf, 2 to 3 slices make about 3/4 cup of crumbs.
If your bread is fresh, you’ll need to dry it in a 300°F oven for about 10 minutes or toast it on the very lightest setting.
Most of the time we keep a bag of “fresh” breadcrumbs in the freezer, but if we just need enough for a dish like this, a few pulses in our favorite mini food processor does the trick.