PASTE CON LE SARDE RECIPES

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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

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

CHEF JOHN'S PASTA CON LE SARDE | ALLRECIPES



Chef John's Pasta con le Sarde | Allrecipes image

I'm no survivalist, but like any responsible chef I like to have a few cans of sardines stocked away, just in case. If times ever get tough, I could survive for hours, maybe days on them; but since things are going pretty well, I decided to dust off a can, and show you my version of Sicily's famous pasta con le sarde. You can substitute thick spaghetti for the bucatini, if desired.

Provided by Chef John

Categories     World Cuisine    European    Italian

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 15

¾ cup dry bread crumbs
6 tablespoons extra-virgin olive oil, divided
1 pinch saffron
¼ cup white wine
½ pound bucatini pasta
1 cup diced yellow onion
1 cup diced fennel bulb
salt to taste
¼ cup golden raisins
2 cloves garlic, minced
1 anchovy fillet
2 (4 ounce) cans sardines packed in oil, drained and crumbled
¼ cup toasted pine nuts
1 pinch red pepper flakes
3 tablespoons chopped fennel fronds, or more to taste

Steps:

  • Cook and stir bread crumbs with 2 tablespoons olive oil in a skillet over medium heat until bread crumbs are crispy and toasted, 2 to 5 minutes. Transfer breadcrumbs to a bowl to cool.
  • Grind saffron threads with a mortar and pestle; pour white wine into mortar and stir to combine.
  • Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally until almost cooked through but firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
  • Heat remaining olive oil in large skillet over medium heat. Cook and stir onion and fennel with a pinch of salt in hot oil until onion is soft, about 10 minutes.
  • Stir raisins, garlic, and anchovy fillet into onion mixture; cook and stir until heated through, about 1 minute.
  • Pour saffron-wine into skillet; cook until wine is almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into skillet and bring to a simmer. Stir pine nuts and red pepper flakes into sauce; simmer until flavors combine and sauce is reduced, about 5 minutes.
  • Stir bucatini and sardines into wine mixture; increase heat to high, and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from heat. Ladle into bowls and top with fennel fronds and toasted bread crumbs.

Nutrition Facts : Calories 708.8 calories, CarbohydrateContent 72.2 g, CholesterolContent 81.4 mg, FatContent 33.3 g, FiberContent 4.6 g, ProteinContent 27.5 g, SaturatedFatContent 4.8 g, SodiumContent 531.8 mg, SugarContent 8.9 g

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PASTA CON LE SARDE RECIPE - NYT COOKING
When the photographer and filmmaker Robert Trachtenberg brought this recipe to The Times in 2008, he described it as “a perfectly balanced combination of sardines, fennel, currants and bread crumbs.” Adapted from Gusto in Greenwich Village, this seafood pasta needs no cheese: The saltiness and bite from the sardines and the sautéed vegetables should be more than enough.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine italian
  • Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each. Serve immediately.
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If you've never been a fan of sardines, this recipe may be the key to your conversion. Italians rarely combine fish with cheese, but here we've mixed grated Parmesan with the crisp bread crumbs for a topping too delectable to leave out.Plus: More Pasta Recipes and Tips
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  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain. Toss the spaghetti with the sauce and half of the bread crumbs. Top with the remaining crumbs.
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If you've never been a fan of sardines, this recipe may be the key to your conversion. Italians rarely combine fish with cheese, but here we've mixed grated Parmesan with the crisp bread crumbs for a topping too delectable to leave out.Plus: More Pasta Recipes and Tips
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pasta con le sarde | fish recipes | jamie magazine image
With its distinctive fragrance and sweet and sour flavours, this is a Sicilian classic.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 735 calories per serving
    1. Soak the sultanas or raisins in warm water to plump up. Peel and thinly slice the onion.
    2. Cook the fennel in plenty of boiling, salted water for 8 to 10 minutes, or until tender. Transfer with a slotted spoon to kitchen paper to dry, then roughly chop and place in a bowl, reserving the cooking water.
    3. Heat half the oil in a pan over a medium heat and sauté the onion for about 5 minutes, or until softened. Add 500ml of the water used to cook the fennel, as well as the saffron, drained sultanas or raisins and pine nuts and simmer over a low heat for 5 minutes.
    4. Meanwhile, sauté the anchovies with the remaining oil in a small pan over a low heat for a few minutes until they disintegrate, then add to the sauce.
    5. Add the sardines to the pan and cook for 3 to 4 minutes, then add the fennel. Season generously with sea salt and black pepper and cook for a further 3 to 4 minutes.
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PASTA CON LE SARDE RECIPE | MYRECIPES
If you've never been a fan of sardines, this recipe may be the key to your conversion. Italians rarely combine fish with cheese, but here we've mixed grated Parmesan with the crisp bread crumbs for a topping too delectable to leave out.
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Today I am sharing with you my Pasta con Sarde recipe! I like to use spaghetti for this recipe, but you can use your favorite pasta instead since it is all about the sardine sauce.
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Total Time 40 minutes
Category Main Course
Cuisine Italian
  • Scoop the pasta into a bowl and top with the sauce and sardines. Sprinkle the toasted pine nuts and crumbled bread on top and enjoy! Salute and cin cin!
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