Best 7 Pasta De Sardine Recipes

SARDINE PASTA (PASTA CON LE SARDE) SICILIAN RECIPE AND HISTORY

Steps:

• First, soak the raisin into a bowl full of warm water.
• After that, soak the saffron in another little cup along with 2 tbsp of water.
• The tradition wants wild fennel, very easy to find in Sicily.
• But, if you are not so lucky to have wild fennel to hand, use the greenest and most tender parts of fennel tops.
• Bring to boil a pot big enough to cook the pasta full of water.
• Now, mince the tops of fennel roughly along with the leaves.
• Finally, poach them 1 minute, raise and pour into a bowl full of iced water to preserve the color and stop the cooking. Save the water flavored with fennel.
• Although this sardines pasta is also delicious prepared with canned sardines, fresh fish is traditionally the best option.
• If you opt for fresh sardines, rinse them thoroughly and eliminate the scales rubbing the body under running water.
• Then, open the stomach with your thumb and discard the offal.
• Finally, pull firmly and gently the head and separate the meat from the backbone.
• Rinse the fish fillets again, dry them, and place in the fridge until ready to cook.
• Place a little pan over medium heat and sauté the pine nuts until golden, then pour them into a cup.
• Now, peel and mince the onion finely.
• After that, pour the onion in a pan and sauté over medium heat along with 3 tbsp of olive oil until smooth and translucent.
• Rinse the raisin and add into the pan along with the pine nuts and the anchovies, and the minced fennel.
• Cook 5 minutes more, then add the sardine fillets. Sauté 3-4 minutes stirring until the fish starts to fall apart.
• Do not overcook the fish. Finally, add salt as needed and another splash of olive oil.
• Toast the breadcrumbs or Panko in a little pan until golden, then pour into a bowl.
• Cook the pasta in the same water used to poach the fennel, along with 4.5 tbsp of coarse salt.
• Raise the pasta "al dente" and toss it with the sardines sauce and the saffron.
• Complete with toasted breadcrumbs and black pepper.
• Serve immediately.

PASTA DE SARDINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for about 8 minutes, or until almost tender.
• While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the onion, and cook for a few minutes until soft, then add the garlic, and cook until fragrant. Stir in the sardines with their sauce. When the sardines heat through, reduce heat to low, and simmer until the pasta is ready.
• When the pasta is almost done, drain, and add it to the sardine sauce. Stir, cover, and turn the heat off. Let stand for a few minutes to absorb the flavors of the sauce. Squeeze juice from the lemon over the pasta. Divide onto serving plates, and top with red pepper flakes and grated Parmesan cheese.

PASTA CON LE SARDE

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.

SPAGHETTI WITH SARDINES

Steps:

• Cook the spaghetti in a large pan of boiling salted water according to pack instructions. Meanwhile, make the sauce. Heat the oil in a medium pan and cook the garlic for 1 min. Add the chilli flakes, tomatoes and sardines, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers and most of the parsley. Mix well to combine.
• Drain the pasta, reserving a couple of tbsp of the water. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.

PASTA WITH SARDINES, BREAD CRUMBS AND CAPERS

Steps:

• Bring a large pot of water to a boil and salt it. Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it's hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
• Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.
• Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.

PASTA CON LE SARDE (SICILIAN PASTA WITH SARDINES) RECIPE

Steps:

• Bring a large pot of salted water to a boil. Mince half the fennel fronds and reserve the other half whole.
• Add pine nuts and sardines and cook, stirring, until sardines are just barely cooked through, about 2 minutes. Remove from heat.
• Meanwhile, cook the pasta until al dente, then drain, reserving at least 1 cup pasta cooking water.
• Transfer pasta to skillet along with 1/4 cup pasta cooking water. Return skillet to medium-high heat and cook, stirring and tossing, until pasta is well coated in sauce and any excess liquid has cooked off. Drizzle on some fresh olive oil (don't be shy) along with the minced fennel fronds, and toss well. Season with salt. Add a very small handful of bread crumbs and toss once more.
• If at any point the pasta becomes too dry, add additional pasta cooking water in 1/4-cup increments, and toss to loosen and moisten (you can also drizzle on more olive oil as desired). The noodles should be slick and glossy with a sheen of sauce, but not sitting in a watery puddle.

PASTA WITH CANNED SARDINE SAUCE

Steps:

• While the pasta is boiling away atop the stove, make the sauce -- it takes less than five minutes.
• Empty sardines into a pan atop the stove. Heat at medium. Crush the sardines into a sauce. Add in whole plum tomatoes and crush them into the sauce. Add oil and garlic. Boil up, add in spices to taste.
• Serve atop the pasta.