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Prep Time
10 mins
Total Time
30 mins


8 oz
250 g
12 oz
375 g
3 tbsp
all-purpose flour
45 mL
1/8 tsp
each salt and pepper
0.5 mL
3 tbsp
olive oil, divided
45 mL
large cloves garlic, finely chopped
½ cup
vegetable broth
125 mL
1 tbsp
15 mL
2 cups
diced tomatoes (5 medium tomatoes)
500 mL
2 tbsp
finely chopped chives, plus more for garnish
30 mL
2 tsp
lemon zest
10 mL
thin slices ciabatta baguette, toasted


Step 1

Cook pasta according to package directions. Reserve 1/2 cup (125 mL) pasta water. Drain pasta and keep warm

Step 2

Meanwhile, in large bowl toss smelts with flour, salt and pepper. Set aside. Heat 1 tbsp (15 mL) oil in non-stick skillet on medium-high heat. Fry smelts, in batches, turning occasionally until cooked through and flour coating is golden, approx. 5 min. per batch. Add another 1 tbsp (15 mL) oil as needed. Keep smelts warm.

Step 3

In another skillet, heat remaining 1 tbsp (15 mL) oil on medium-low heat. Stir in garlic; cook just until garlic turns golden. Stir in vegetable broth, reserved pasta water and capers. Bring to a simmer over medium-high for about 2 min. to thicken slightly. Reduce heat to low. Stir in tomatoes, chives, lemon zest and reserved pasta; mix well.

Step 4

Divide pasta among 4 plates, alongside 2 slices toasted bread per plate. Arrange smelts on top of toast. Garnish with chives and serve with lemon wedges, if desired.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per Serving (1/4 of the recipe)
14 g
Saturated Fat:
2 g
73 g
4 g
7 g
70 mg
30 g
740 mg
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