IANA'S PASTA CON LE SARDE
A traditional Sicilian pasta recipe with a tomato-based sauce, sardines, and fennel. Credit goes to Iana, a special lady who lived near Castello a Mare.
Provided by FredWilliams
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 18
Steps:
- Heat olive oil in a saucepan over medium heat. Add fennel bulb, fronds, and onion. Cook until tender, about 5 minutes. Add garlic; cook for 1 minute. Add sardines with oil; stir until crumbled. Stir in raisins, pine nuts, basil, fennel seeds, salt, pepper, and red pepper flakes; cook until toasted. Pour in tomatoes. Let sauce simmer.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat oil in another pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add bread crumbs and basil. Cook, stirring occasionally, until browned, about 3 minutes. Remove from heat.
- Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.
Nutrition Facts : Calories 467.6 calories, Carbohydrate 68.5 g, Cholesterol 45.8 mg, Fat 13.1 g, Fiber 6 g, Protein 20.7 g, SaturatedFat 2 g, Sodium 438.9 mg, Sugar 6.7 g
TUNA ZUCCHINI ELBOW PASTA
This simple pasta dish with tuna and zucchini is incredibly delicious and so easy! It's not fancy, it's just dinner.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Stir zucchini, salt, Italian herbs, and red pepper flakes into garlic oil; cook and stir until zucchini begins to soften, about 5 minutes. Mix in marinara sauce and water and bring sauce to a boil.
- Gently mix tuna into sauce. Simmer until zucchini are almost tender, 7 to 10 more minutes.
- Bring a large pot of salted water to a boil; stir in elbow macaroni. Cook until still firm, about 7 minutes. Drain well.
- Mix elbow macaroni into tuna sauce until thoroughly combined. Taste for salt levels and adjust if necessary. Turn off heat, cover pan, and let pasta and sauce stand for exactly 6 minutes and 15 seconds. Pasta will soak up the sauce and become more tender.
- Serve in bowls and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 544 calories, Carbohydrate 85.3 g, Cholesterol 22.8 mg, Fat 8.2 g, Fiber 9.5 g, Protein 33.1 g, SaturatedFat 1.8 g, Sodium 1000.7 mg, Sugar 19.2 g
THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)
After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!
Provided by Chef John
Categories Vegetarian Zucchini Main Dishes
Time 8h55m
Yield 2
Number Of Ingredients 9
Steps:
- Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
- Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
- Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
- As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
- Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
- Serve with more grated cheese and fresh basil.
Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g
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