Bucatini with Sardines, Capers & Sautéed Vegetables

Servings

2-3

Prep Time

20 minutes

Difficulty

Intermediate

1 can King Oscar Sardines in Extra Virgin Olive Oil with White Wine Vinegar & Capers, reserved oil
8 oz pasta, cooked to package instructions
2 cloves minced garlic
1 bell pepper, chopped
1 zucchini or summer squash, sliced and halved
8 oz asparagus, cut into bite-sized pieces
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese
Salt
Black pepper

Sweet and nutty squash, earthy asparagus and tangy sardines tossed in white wine vinegar and capers come together for a show-stopper royal pasta.

Heat large skillet on medium-high heat. Add reserved oil, garlic, bell pepper, squash, and asparagus.
Cook until vegetables are tender, add cooked pasta.
Stir until pasta is warm then fold in sardines with capers.
Season with salt and pepper, to taste.
Top with chopped basil and Parmesan cheese.

Cold Waters

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