Pasta De Sardine Recipes

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SARDINE PASTA (PASTA CON LE SARDE) SICILIAN RECIPE AND HISTORY



SARDINE PASTA (pasta con le sarde) SICILIAN RECIPE AND HISTORY image

Sardines pasta is a traditional Sicilian delicacy, and, as usual for many Italian recipes, is the protagonist of a legend and a historical fact. The ingredients of this dish are typical of Sicily but also inspired by the foreign occupations of the island into the centuries. Here the history and the recipe of this legendary dish!

Provided by Filippo Trapella - philosokitchen.com

Time 40m

Number Of Ingredients 13

13 oz ( 360 g) pasta (best if spaghetti or bucatini)
1/2 Lb (225 g) sardines deboned, fresh or canned
2 anchovies in oil
1/2 white onion medium
4 tbsp extra-virgin olive oil
1 tbsp pine nuts
2 tbsp raisin
4 tbsp breadcrumbs or Panko
2 tbsp wild fennel, minced (alternatively, 1/2 tsp fennel tops)
2 pinches saffron threads (optional)
1 dash black pepper
to taste table salt
4.5 tbsp cooking salt

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.

Nutrition Facts : Calories 243 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

PASTA DE SARDINE



Pasta de Sardine image

A great pasta dish for those who like seafood with their pasta. This dish is not only fast and easy to prepare, it is delicious and it is of regional Spanish-Italian authenticity. Red wine or beer is the beverage of choice.

Provided by SONNYCHIBA

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 8

8 ounces dry fettuccine pasta
2 tablespoons olive oil
1 medium yellow onion, chopped
3 cloves garlic, crushed
1 lemon, juiced
1 (3.75 ounce) can sardines in tomato sauce
1 pinch red pepper flakes, or to taste
¼ cup freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 47.3 g, Cholesterol 20.6 mg, Fat 12.8 g, Fiber 3.8 g, Protein 14.5 g, SaturatedFat 2.9 g, Sodium 191.5 mg, Sugar 3.1 g

PASTA CON LE SARDE



Pasta con le Sarde image

When the photographer and filmmaker Robert Trachtenberg brought this recipe to The Times in 2008, he described it as "a perfectly balanced combination of sardines, fennel, currants and bread crumbs." Adapted from Gusto in Greenwich Village, this seafood pasta needs no cheese: The saltiness and bite from the sardines and the sautéed vegetables should be more than enough.

Provided by Robert Trachtenberg

Categories     dinner, pastas, main course

Time 1h

Yield Serves 4

Number Of Ingredients 16

1/2 cup currants
1/4 teaspoon red-pepper flakes
1/2 cup dry white wine
1 tablespoon butter
1/2 cup unseasoned dry bread crumbs
1/2 cup plus 6 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 small cloves garlic, minced
1 pound fennel, bulb finely chopped, fronds chopped and reserved
1 tablespoon fennel seeds, crushed
Salt
2 pounds fresh sardines (trimmed and deboned, yielding 1 1/4 pounds) or 1 pound canned
1 pound bucatini pasta
1/2 cup pine nuts, toasted
1/4 cup capers, rinsed
Freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil. Combine the currants, red-pepper flakes and wine in a bowl; set aside. In a small sauté pan, melt the butter. Add the bread crumbs and cook, stirring, until golden brown. Transfer to a bowl, stir in 2 tablespoons of the olive oil and set aside.
  • In a heavy skillet, heat 1/2 cup olive oil over medium-low heat. When hot, add the onion, garlic, fennel bulb and fennel seeds. Season with salt. Cook, stirring occasionally, until the fennel is tender, about 25 minutes.
  • Add the wine mixture and the sardines, breaking them into pieces with a fork. Bring to a boil and gently simmer for 10 minutes.
  • Add enough salt to the boiling water so that it tastes salty. Boil the bucatini until al dente, 6 to 8 minutes; strain. Return the pasta to the pasta pot and set over low heat. Fold in the fennel-sardine mixture. Toss in the remaining 4 tablespoons olive oil. Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs. Season to taste with salt and pepper.
  • Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each. Serve immediately.

SPAGHETTI WITH SARDINES



Spaghetti with sardines image

This storecupboard supper is super quick and superhealthy to boot

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 9

400g spaghetti
1 tbsp olive oil
2 garlic cloves , crushed
pinch chilli flakes
227g can chopped tomato
x cans skinless and boneless sardines in tomato sauce
100g pitted black olives , roughly chopped
1 tbsp capers , drained
small handful parsley , chopped

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.

Nutrition Facts : Calories 495 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.07 milligram of sodium

PASTA WITH SARDINES, BREAD CRUMBS AND CAPERS



Pasta With Sardines, Bread Crumbs and Capers image

This quick and easy version of the classic Sicilian pasta dish comes together in about 20 minutes with ingredients you probably already have in your pantry and fridge. You can pick up anything you're missing at the corner deli.

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, weekday, pastas, appetizer, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Salt
1/4 cup extra virgin olive oil
1/2 cup bread crumbs, ideally made from stale bread
1 onion, chopped
Freshly ground black pepper
1 pound long pasta, like perciatelli
1 teaspoon grated lemon zest
2 tablespoons drained capers
2 cans sardines packed in extra virgin olive oil (about 1/2 pound)
1/2 cup chopped fresh parsley, plus more for garnish

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.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 15 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 363 milligrams, Sugar 3 grams

PASTA CON LE SARDE (SICILIAN PASTA WITH SARDINES) RECIPE



Pasta Con le Sarde (Sicilian Pasta With Sardines) Recipe image

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. Instead of cheese, toasted and seasoned bread crumbs grace the plate.

Provided by Daniel Gritzer

Categories     Mains     Quick Dinners

Time 35m

Yield 4

Number Of Ingredients 13

1/2 cup (120ml) dry white wine
1 1/2 ounces (45g) golden raisins (about 1/4 cup)
Pinch saffron, optional
4 1/2 tablespoons (67ml) extra-virgin olive oil, divided, plus more as needed
1/2 teaspoon ground fennel seed
1 1/4 ounces (35g) panko bread crumbs (about 1/2 cup)
Kosher salt and freshly ground black pepper
1 cup minced peeled and cored fennel bulb (about half of one large 1 1/2-pound fennel bulb with fronds), fronds reserved
1 cup minced yellow onion (about half of one large 1-pound onion)
4 oil-packed anchovy fillets
1 1/4 ounces (35g) pine nuts (about 1/4 cup), toasted
5 whole sardines (about 3/4 pound/340g total), filleted and cut into 1-inch pieces
1 pound (450g) bucatini or spaghetti

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.

Nutrition Facts : Calories 749 kcal, Carbohydrate 59 g, Cholesterol 146 mg, Fiber 6 g, Protein 38 g, SaturatedFat 6 g, Sodium 720 mg, Sugar 13 g, Fat 40 g, ServingSize Serves 4, UnsaturatedFat 0 g

PASTA WITH CANNED SARDINE SAUCE



Pasta With Canned Sardine Sauce image

Very cheap, tasty & nutritious pasta lunch/dinner. Even here in Queens in NYC, this makes a meal for four for less than $1.25 ($2.25 in Manhattan supermarkets).

Provided by GuyBig

Categories     Low Cholesterol

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 6

5 1/2 ounces canned sardines in tomato sauce
0.5 (14 ounce) can plum tomatoes (half a can, only the tomatoes)
1 ounce olive oil
1 tablespoon chopped garlic
spices (pepper, hot pepper, salt, dried parsley and so on.)
1/2 lb pasta (I made elbows.)

Steps:

  • While the pasta is boiling away atop the stove, make the sauce -- it takes less than five minutes.
  • Empty sardines into a pan atop the stove. Heat at medium. Crush the sardines into a sauce. Add in whole plum tomatoes and crush them into the sauce. Add oil and garlic. Boil up, add in spices to taste.
  • Serve atop the pasta.

Nutrition Facts : Calories 717.5, Fat 24.3, SaturatedFat 4.4, Cholesterol 47.6, Sodium 334.5, Carbohydrate 91, Fiber 5, Sugar 5, Protein 32.3

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PASTA AND SARDINE RECIPE - THERESCIPES.INFO
Step 2. 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. Step 3.
From therecipes.info


PASTA CON LE SARDE RECIPE - QUICK FROM SCRATCH ITALIAN | FOOD & WINE
Directions. In a large frying pan, heat 1/4 cup of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove the crumbs from the …
From foodandwine.com


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