Pasta with sardines and pine nuts Toss together to let the pasta absorb the oil, season well and serve immediately, scattered with lemon zest and chilli flakes. Pasta with Fennel, Sardines, and Pine Nuts Pasta with Fennel, Sardines, and Pine Nuts. Add the sardines and raisins to the pan and fry gently for a few minutes, then add the white wine and simmer until the sardines are cooked.

Ingredients of Pasta with sardines and pine nuts

  1. It's 360 grams of spaghetti or any other pasta.
  2. It's 150 grams of of sardines in oil (or normal sardines taking away the spine).
  3. You need 80 grams of pine nuts.
  4. It's 1 clove of of garlic.
  5. Prepare 2 of dry red chillies.
  6. You need 2 tbsp of chopped parsley.
  7. You need 1 of Extra virgin olive oil.
  8. Prepare 1 of Salt.
  9. Prepare 1 of Freshly grated Parmesan cheese (optional).

Pasta with sardines and pine nuts step by step

  1. Put 6 tablespoons of olive oil in a pan. Add the garlic cut into slices and the red chillies and cook over low heat until the garlic is lightly brown. If you want it to taste more like garlic or more spicy, add both ingredients finely chopped. Set aside..
  2. While the garlic and chilli are cooking, toast the pine nuts in a pan over low heat without oil. Do it carefully because they burn easily. Set aside..
  3. Cook the pasta following the steps of the package. Before it is ready, reserve 4 tablespoons of the cooking water, then drain the pasta..
  4. Put back the pasta to the pan. Add the drained sardines, pine nuts, parsley and the reserved cooking water. Remove the garlic and chilli oil from the oil (this step is not necessary if they were chopped finely) and add to the pasta quickly..
  5. Stir while it's still on the fire with a wooden spoon so the sardines melt a bit and the pasta gets a smooth feel. Season, add a little oil if necessary and serve immediately, if you want with Parmesan cheese..

A classic pasta from Palermo in Siciliy, pasta con le sarde (pasta with sardines) is unlike just about any other Italian pasta dish. Heavily influenced by the cooking of Arabs that ruled Sicily more than a thousand years ago, it features long bucatini or spaghetti in a slick, luscious, and fragrant sauce made from onions, fennel, raisins, pine nuts, anchovies, sardines, and saffron. Add pasta to pan with onion-sardine mixture, sprinkle pasta lightly with salt and gently toss together, adding a little pasta water to keep everything well moistened. Taste and correct seasoning; it should be well seasoned. Transfer to a large platter or wide pasta bowl.

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