Pasta con Sarde
Pasta with Sardines – quick method
Pasta with Sardines – quick method
4 tablespoons olive oil
2 cloves garlic – sliced
1 small onion – chopped fine
1 medium can tomato sauce
2 cans prepared (pre cooked) sardines sauce – imported from Sicily
Heat the oil in a medium sauce pan, on medium/low heat
Add the garlic and allow to sauté until you smell garlic
Add the onion and allow to sauté 3 to 4 minutes
Add the sauce and cook until it’s somewhat thick, you don’t want it dry
Add the sardines, from the can, and allow to cook until sauce is thickish
Cook 1lb perciatelli and combine with sauce and top with bread crumbs
Pasta with Sardines – the correct method
16 oz perciatelli or spaghetti
10-12 oz fresh sardines (or frozen)
5 filets salted sardines / anchovies - washed and boned
2 bunches scallions
2 cloves garlic - chopped
1 16 oz cans plum tomatoes – chopped fine
1 16 oz can tomato sauce
3 tbsp currants or raisins
3 tbsp pine nuts
¼ cup olive oil
2 tbsp parsley - chopped
2 cups dill or fennel leaves- chopped
½ cup bread crumbs
Pinch of sugar
Salt and pepper
If the sardines are fresh - usually found around March 15 in Italian neighborhoods - cut off head; gently remove the guts and bones and with your hands wash off whatever scales remain.
Cut the filets into 1" pieces and set aside. If fresh sardines are not available, buy the frozen ones and thaw in refrigerator, immersed in ice.
In a Dutch oven add oil and sauté scallions, salted sardines/anchovies and garlic until clear. Add sardines, plum tomatoes, tomato sauce, currants and chopped dill; bring to a boil, simmer at medium heat for 25 to 30 minutes. Add pine nuts 5 minutes before serving, to make sure they are crunchy.
In a separate pan heat two tablespoons of oil, reserved from the ¼ cup, add bread crumbs and toss until browned, add pinch of sugar and set aside.
In salted water cook the pasta to ‘al dente’ consistency - drain, toss in pan with sardines.
Bread Crumbs Condiment
While the sardines are cooking, in a frying pan on very low heat, otherwise they will burn, add:
1 cup bread crumbs (fresh preferably)
1 tablespoon sugar
plus
2 tablespoon oil
Allow bread crumbs to brown on low heat in the frying pan
Stir constantly until the bread crumbs start to turn brown, they should all be medium brown.
Place in a bowl and allow the bread crumbs to cool
Sprinkle over the pasta with sardines
2 cloves garlic – sliced
1 small onion – chopped fine
1 medium can tomato sauce
2 cans prepared (pre cooked) sardines sauce – imported from Sicily
Heat the oil in a medium sauce pan, on medium/low heat
Add the garlic and allow to sauté until you smell garlic
Add the onion and allow to sauté 3 to 4 minutes
Add the sauce and cook until it’s somewhat thick, you don’t want it dry
Add the sardines, from the can, and allow to cook until sauce is thickish
Cook 1lb perciatelli and combine with sauce and top with bread crumbs
Pasta with Sardines – the correct method
16 oz perciatelli or spaghetti
10-12 oz fresh sardines (or frozen)
5 filets salted sardines / anchovies - washed and boned
2 bunches scallions
2 cloves garlic - chopped
1 16 oz cans plum tomatoes – chopped fine
1 16 oz can tomato sauce
3 tbsp currants or raisins
3 tbsp pine nuts
¼ cup olive oil
2 tbsp parsley - chopped
2 cups dill or fennel leaves- chopped
½ cup bread crumbs
Pinch of sugar
Salt and pepper
If the sardines are fresh - usually found around March 15 in Italian neighborhoods - cut off head; gently remove the guts and bones and with your hands wash off whatever scales remain.
Cut the filets into 1" pieces and set aside. If fresh sardines are not available, buy the frozen ones and thaw in refrigerator, immersed in ice.
In a Dutch oven add oil and sauté scallions, salted sardines/anchovies and garlic until clear. Add sardines, plum tomatoes, tomato sauce, currants and chopped dill; bring to a boil, simmer at medium heat for 25 to 30 minutes. Add pine nuts 5 minutes before serving, to make sure they are crunchy.
In a separate pan heat two tablespoons of oil, reserved from the ¼ cup, add bread crumbs and toss until browned, add pinch of sugar and set aside.
In salted water cook the pasta to ‘al dente’ consistency - drain, toss in pan with sardines.
Bread Crumbs Condiment
While the sardines are cooking, in a frying pan on very low heat, otherwise they will burn, add:
1 cup bread crumbs (fresh preferably)
1 tablespoon sugar
plus
2 tablespoon oil
Allow bread crumbs to brown on low heat in the frying pan
Stir constantly until the bread crumbs start to turn brown, they should all be medium brown.
Place in a bowl and allow the bread crumbs to cool
Sprinkle over the pasta with sardines
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