Pasta de Sardine - Printer Friendly
A great pasta dish for those who like seafood with their pasta. This dish is not only fast and easy to prepare, it is delicious and it is of regional Spanish-Italian authenticity. Red wine or beer is the beverage of choice.
This Sicilian classic is made with fresh fennel, saffron, pine nuts, golden raisins, and oil-packed sardines on bucatini or thick spaghetti.
Very nice! I used sardines in olive oil and added canned tomatoes. I also was lucky enough to have kalamata olives on hand, which really made the dish a 10!
If you're looking for an easy,cheap, but unusual meal, this is it!(...if you like sardines) I altered the recipe to use what I had on hand. Instead of the sardines in tomato sauce, I added sardines in olive oil ,one small tomato, 2 t of tomato sauce, and a splash of red wine.I cooked less pasta to serve two, so it was probably a lot more "sardiney" than the original recipe. I'll definately make it again!
I bought several cans of cheap "sardines" in soy oil a while back, before realizing that you get what you pay for when it comes to sardines (actually they are larger herring). You are better off paying a bit more for bristling sardines that don't smell and taste terrible. I made this recipe in an effort to use up some of my left over low quality sardines. While it was still smelly, the flavor was pretty good. Added tomato sauce, and a lot more pepper flakes. Will make it again with better sardines and more spice next time.
This was very good. I used the sardines in tomato sauce but there really was hardly even a sauce so expect an olive oily type sauce. I had to add a bit of the pasta cooking water to sauce it a bit more. I also added some parsley from the garden. Reminds me of tuna puttanesca. Served with a caesar salad with homemade croutons and it was the perfect side.
Simple and fast to make, this pasta dish celebrates its Italian heritage with a topping that combines olive oil, garlic, canned sardines, parsley, bread crumbs, and grated Parmesan cheese.
This recipe is amazing, definitely one of my new favorites. Keep in mind I love the more pungent fishes: sardines, andchovies, tuna, etc..