• Large spaghetti from Gragnano 
  • Grated bread 
  • Garlic clove 


  1. Fry a clove of garlic with the sardine fillets 
  2. Add the chopped dried tomatoes and capers 
  3. After cooking the spaghetti al dente drain them directly into the sauce 
  4. Allow to reduce for a few minutes 
  5. Serve and garnish with sardine fillets, black olives and a sprinkling of breadcrumbs

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