First, prepare the garlic crumble. Heat the oil from one of the sardine cans in a pan. Once hot, add the finely chopped garlic. When it starts to turn golden, add the breadcrumbs and cook until golden brown. Set aside.
Cook the pasta in plenty of salted water for 6 minutes. Meanwhile, sauté the diced peppers in a little oil and season with salt. Add the sardines, previously mashed with a fork (you may reserve one for garnish), and sauté everything together.
Finally, add the oregano. Combine the pasta with the sardine and pepper mixture. Serve the spaghetti and top with two tablespoons of the garlic crumble.
