PASTA CON SARDE (PASTA WITH SARDINES)
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 Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 9
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, Carbohydrate 106.5 g, Cholesterol 86.9 mg, Fat 52.4 g, Fiber 5.4 g, Protein 35.9 g, SaturatedFat 8.4 g, Sodium 930.4 mg, Sugar 4.9 g
CHEF JOHN'S PASTA CON LE SARDE
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 Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 15
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, Carbohydrate 72.2 g, Cholesterol 81.4 mg, Fat 33.3 g, Fiber 4.6 g, Protein 27.5 g, SaturatedFat 4.8 g, Sodium 531.8 mg, Sugar 8.9 g
PASTA CON LE SARDE
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.
Provided by Robert Trachtenberg
Categories dinner, pastas, main course
Time 1h
Yield Serves 4
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Combine the currants, red-pepper flakes and wine in a bowl; set aside. In a small sauté 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 pasta 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.
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