Pasta With Sardines Roasted Red Peppers And Garlic Food

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.

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

PASTA WITH SARDINES, ROASTED RED PEPPERS AND GARLIC

Steps:

• Bring a pot of water to a boil, add 1 tbsp olive oil. Once boiling add pasta and cook to desired doneness.
• In a medium sized skillet melt the butter on medium heat. Once melted add chicken stock.
• Slice roasted red pepper into strips and chop the clove of garlic.
• Add horseradish to the pan and mix. Let the liquid reduce slightly and add remaining ingredients. Simmer the sauce until reduced a little more.
• Once pasta has cooked, drain and add a little olive oil so as not to stick.
• Add pasta to the sauce, take off the heat and mix to coat.
• Enjoy.

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.

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.

FARFALLE WITH ROASTED PEPPERS

Steps:

• Begin heating a large pot of water for the pasta. Meanwhile seed the pepper, holding it over a bowl to catch juices. Cut in small dice (about 1/4 inch) and place in a another bowl. Strain any juices into the bowl and season with salt and pepper.
• In a large bowl, mash together the feta and the yogurt and add the puréed garlic. Stir in the olive oil, pepper with its juice, basil and marjoram or oregano.
• When the water for the pasta comes to a boil, salt generously and add the farfalle. Set the timer for 5 minutes and add the peas. Boil for another 5 minutes, until the farfalle is cooked al dente. Ladle 2 to 4 tablespoons of the cooking water into the yogurt mixture. Drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve. Garnish each serving with slivered basil and crumbled feta if desired.

TOASTED ANGEL HAIR PASTA WITH ROASTED RED PEPPERS AND SAUSAGE

Steps:

• Cook sausage in large skillet,crumble.
• Saute garlic.
• Remove from skillet,leave grease in skillet.
• Add pasta to skillet and brown in grease 8-10 minutes.
• Add broth,peppers and spices,stir to mix.
• Cook until all liquid is absorbed,uncovered.
• Add meat to heat,mix.
• Serve with fresh parmesan over top.

BELL PEPPERS AND PASTA

Steps:

• Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,

PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
• When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.

BEEFY RED PEPPER PASTA

Steps:

• Place peppers in a food processor; cover and process until smooth. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the pepper puree, tomatoes, garlic, oregano, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, in a Dutch oven, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Cook until pasta and green beans are tender; drain. Stir in meat sauce. Sprinkle with cheese; stir until melted.