PASTA CON LE SARDINE RECIPES

PASTA CON SARDE (PASTA WITH SARDINES) RECIPE | ALLRECIPES

Pasta Con Sarde (Pasta with Sardines) Recipe | Allrecipes image

This dish is super fast and easy, made from a recipe that has been passed down from relatives in Italy. The leftovers taste great cold, too!

Provided by Mama Adg

Categories World Cuisine European Italian

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 (16 ounce) package spaghetti
¾ cup olive oil, divided
6 cloves garlic, minced
2 (4 ounce) cans sardines packed in olive oil, drained
1 cup seasoned bread crumbs
? cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon ground black pepper
1 pinch additional Parmesan cheese for serving

Steps:

Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.

Nutrition Facts : Calories 1045.6 calories, CarbohydrateContent 106.5 g, CholesterolContent 86.9 mg, FatContent 52.4 g, FiberContent 5.4 g, ProteinContent 35.9 g, SaturatedFatContent 8.4 g, SodiumContent 930.4 mg, SugarContent 4.9 g

PASTA (BUCATINI) CON LE SARDE (SARDINES) RECIPE - FOOD.COM

Pasta (Bucatini) Con Le Sarde (Sardines) Recipe - Food.com image

This is a simple, but classic, Sicilian pasta that has Arabic overtones. The sauce is made with fennel, raisins, sardines and pine nuts. It is usually spooned over a broad or tubular pasta and then topped with a generous sprinkling of toasted breadcrumbs. While I have chosen a simple toss and top application, some cooks prefer to create multiple layers using these ingredients. The breadcrumbs in the dish are used in place of cheese and at one time they actually served that function for the poor. They also have a symbolic importance for those who observe St. Joseph's Day. As you know, Joseph was a carpenter and the breadcrumbs that crown this dish are used because they resemble the sawdust that would be found on the floor of a carpenter's workshop. Pasta con sarde is also known as St. Joseph's pasta, and in those communities where his feast day is still celebrated, you'll find this pasta on family tables, as well as on symbolic altars set up to feed the poor.

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup raisins
1/8 teaspoon red pepper flakes
1/4 cup dry white wine
1/2 tablespoon butter
1/4 cup unseasoned breadcrumbs
1/4 cup plus 3 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
1 small garlic clove, minced
1 lb fennel, bulb finely chopped, fronds chopped and reserved
1/2 tablespoon fennel seed, crushed
salt
1 lb fresh sardine (trimmed and deboned, yielding 1 and 1/4 lbs)
1/2 lb pasta (bucatini)
1/4 cup pine nuts, toasted
1/8 cup capers, rinsed
fresh ground black pepper

Steps:

Directions:.
Bring a large pot of water to a boil.
Combine the raisins, red-pepper flakes and wine in a bowl; set aside.
In a small saute pan, melt the butter.
Add the bread crumbs and cook, stirring, until golden brown.
Transfer to a bowl, stir in 2 tablespoons of the olive oil and set aside.
In a heavy skillet, heat 1/2 cup olive oil over medium-low heat.
When hot, add the onion, garlic, fennel bulb and fennel seeds.
Season with salt.
Cook, stirring occasionally, until the fennel is tender, about 25 minutes.
Add the wine mixture and the sardines, breaking them into pieces with a fork.
Bring to a boil and gently simmer for 10 minutes.
Add enough salt to the boiling water so that it tastes salty.
Boil the bucatini until 'al dente', 6 to 8 minutes; strain.
Return the pasta to the pot and set over low heat.
Fold in the fennel-sardine mixture.
Toss in the remaining 4 tablespoons olive oil.
Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs.
Season to taste with salt and pepper.
Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each.
Serve immediately. Serves 2.
That's it!

Nutrition Facts : Calories 1495.8, FatContent 70.8, SaturatedFatContent 10.4, CholesterolContent 330.3, SodiumContent 1658.3, CarbohydrateContent 133, FiberContent 14, SugarContent 16.7, ProteinContent 79.2

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