Creamy Sardine And Dill Pasta Food

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.

SPAGHETTI WITH SARDINES, DILL AND FRIED CAPERS

Steps:

• Cook spaghetti in a pasta pot of well- salted boiling water until al dente.
• Meanwhile, heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry capers until they "bloom" and are just a shade darker, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Toast bread crumbs in same skillet, stirring, until golden, about 3 minutes. Transfer to a bowl and toss with capers, dill, and 1/4 teaspoon each of salt and pepper.
• Add sardines to skillet with their oil (if using 3 cans sardines, discard oil from 1 can) over medium-high heat, then force garlic through a garlic press into skillet. Sauté until sardines are golden in spots around edges, about 2 minutes.
• Reserve 1 cup pasta-cooking water, then drain pasta. Add pasta to skillet with cooking water and 1/2 teaspoon each of salt and pepper. Toss until pasta is coated and sauce is slightly thickened, 1 to 2 minutes. Serve topped with seasoned crumbs.

PASTA CON SARDE (PASTA WITH SARDINES)

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.

SICILIAN-STYLE SARDINE PASTA WITH BREAD CRUMBS

Steps:

• To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Transfer bread crumbs to a dish and reserve.
• Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.

CREAMY SARDINE AND DILL PASTA

Steps:

• Cook pasta in a large pan of boiling water as directed on package directions, 10-12 minutes or until al dente. Drain well.
• Melt butter in same pan. Gently cook onion and garlic, until translucent, about 5 minutes.
• Use on low heat to avoid browning. Blend in flour and cook, stirring for 1 minute.
• Stir in lemon juice and, chicken broth. Bring to boil stirring constantly. Reduce heat to gentle simmer.
• Add warm pasta, sardines, cream, dill and pepper, stir until heated through.
• Mix in cheese just before serving.
• Serve at once with a salad, some robust wine, and hot crusty bread.
• Enjoy!

SARDINE PASTA WITH CRUNCHY PARSLEY CRUMBS

Steps:

• Heat 1 tsp olive oil in a non-stick frying pan over a low-medium heat. Add the breadcrumbs and cook, stirring, until they start to turn golden. Add another 1 tsp oil and the garlic. Cook, stirring, for a moment, then tip onto a plate and set aside to cool.
• Put a large pan of salted water on to boil. Return the frying pan to a medium heat. Add the remaining 1 tsp olive oil with the rosemary and the sardines. Cook for 2-3 mins, gently breaking up the sardines with a wooden spoon. Pour in the passata, add the olives and leave to simmer gently for about 10 mins.
• Meanwhile, add the pasta to the boiling water and cook following pack instructions. Stir the parsley and half the Parmesan into the breadcrumbs. Drain the pasta, reserving a little of the cooking water. Add a splash of the water to the tomato sauce until it is thin enough to coat the pasta, then stir in the remaining Parmesan. Toss the pasta in the sauce and serve in bowls, each topped with a handful of the crunchy breadcrumbs.

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.