Spaghetti With Sardines Food

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.

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.

SARDINE STORECUPBOARD SPAGHETTI

Steps:

• Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a pan, tip in the onion and cook for 5 mins or until soft. Add the garlic and tomatoes, and cook for a few mins more.
• Stir through the sardines, breaking them up lightly with the back of a spoon. Add the olives and capers, season and heat through. Toss in the cooked, drained spaghetti, a splash of the cooking water and parsley.

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.

SALSA SPAGHETTI WITH SARDINES

Steps:

• Boil the spaghetti following pack instructions. Meanwhile, mix the tomatoes with the onion, olives, chilli, lemon zest and basil or oregano. Heat the sardines either in the microwave or in a pan.
• Drain the pasta, return to the pan and toss well with the tomato mixture. Add the sardines in chunky pieces. Season with lemon juice, pepper, and a little oil from the can, if you like.

PASTA WITH SARDINE SAUCE (PASTA CON SARDINE SICILIANO)

Steps:

• Cut fish into 1" pieces.
• Saute garlic in olive oil over medium heat until golden.
• Add sardines and continue to saute and stir until almost a paste (approximately 7 minutes).
• Add tomato paste and 3 to 5 tomato paste cans of water to the fish and bring to boil.
• Add herbs (leaves only)and raisins.
• Reduce heat, add salt and pepper; simmer until thick.
• Place cold water into large pot and start to the boil.
• Boil pasta until al dente, drain and toss with sauce.
• Serve with grated cheese on the side.

SARDINE SPAGHETTI

Steps:

• Halve 2 large ripe tomatoes (200g total), scoop out and discard the seeds, then place in a blender. Add 1 x 120g tin of sardine fillets (and their oil), then blitz until super-smooth, adding a splash of water to loosen, if needed.
• Roughly slice 200g of baby spinach, then place in a large colander in the sink.
• Cook 300g of wholewheat spaghetti in a large pan of boiling salted water according to the packet instructions.
• Pick and reserve any leafy tops from 1 bulb of fennel, then very finely slice the stalks and bulb, ideally on a mandolin (use the guard!). Add the fennel to the spaghetti pan for the last few minutes of cooking.
• Reserving a mugful of cooking water, drain the spaghetti and fennel over the spinach in the colander, so that the spinach starts to wilt. Return the pasta, fennel and spinach to the pan, and toss with the sardine sauce.
• Squeeze in the juice from 1 lemon, loosening with a splash of cooking water, if needed.
• Season to perfection with sea salt and black pepper, finely grate over 20g of ricotta salata (see ingredient note below) and a little lemon zest, then sprinkle over any reserved fennel tops and 1 pinch of dried chilli flakes.
• Cut the remaining lemon into wedges for squeezing over, then serve immediately.