Pasta With Bacon And Sardine Sauce Recipes

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PASTA CON SARDE (PASTA WITH SARDINES)



Pasta Con Sarde (Pasta with Sardines) image

This dish is super fast and easy, made from a recipe that has been passed down from relatives in Italy. The leftovers taste great cold, too!

Provided by Mama Adg

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 9

1 (16 ounce) package spaghetti
¾ cup olive oil, divided
6 cloves garlic, minced
2 (4 ounce) cans sardines packed in olive oil, drained
1 cup seasoned bread crumbs
⅓ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon ground black pepper
1 pinch additional Parmesan cheese for serving

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.

Nutrition Facts : Calories 1045.6 calories, Carbohydrate 106.5 g, Cholesterol 86.9 mg, Fat 52.4 g, Fiber 5.4 g, Protein 35.9 g, SaturatedFat 8.4 g, Sodium 930.4 mg, Sugar 4.9 g

PASTA WITH SARDINE SAUCE (PASTA CON SARDINE SICILIANO)



Pasta With Sardine Sauce (Pasta Con Sardine Siciliano) image

Make and share this Pasta With Sardine Sauce (Pasta Con Sardine Siciliano) recipe from Food.com.

Provided by Molly53

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb sardine fillet
1/4 cup extra virgin olive oil
2 garlic cloves, thinly sliced
1 (6 ounce) can tomato paste
1/8 cup seedless raisin (optional)
1 sprig fresh oregano (dried herbs may be used)
5 fresh basil leaves (dried herbs may be used)
parmesan cheese (fresh is best) or romano cheese, grated (fresh is best)
salt and pepper
1 lb pasta

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.

Nutrition Facts : Calories 579.8, Fat 15.4, SaturatedFat 2.2, Sodium 346, Carbohydrate 93.7, Fiber 5.5, Sugar 8.3, Protein 16.8

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

CREAMY PASTA WITH BACON



Creamy Pasta with Bacon image

My son loves bacon, so this side is a hit with him. Sometimes I even add chicken to make it a main dish.-Kim Uhrich, Cabot, Arkansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 package (9 ounces) refrigerated linguine
1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 tablespoons all-purpose flour
1-1/2 cups heavy whipping cream
3 eggs, lightly beaten
8 cooked bacon strips, chopped
1/2 cup grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. , In a small bowl, whisk flour and cream until smooth; stir into the pan. Bring to a boil, stirring constantly. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer., Drain linguine; add to the pan. Stir in bacon and cheese; heat through.

Nutrition Facts : Calories 474 calories, Fat 33g fat (17g saturated fat), Cholesterol 202mg cholesterol, Sodium 440mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.

BACON PASTA WITH CHEESE SAUCE AND THYME



Bacon Pasta with Cheese Sauce and Thyme image

Flavorful bacon end strips are the secret weapon in this rich weeknight pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 10

8 ounces bacon end strips, or regular bacon, cut into 1/2-inch pieces (1 1/4 cups)
1 small onion, chopped (1 1/2 cups)
4 large cloves garlic, minced (2 tablespoons)
1 teaspoon chopped fresh thyme, plus whole leaves for serving
Kosher salt and freshly ground pepper
1 pound spaghetti
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
1/2 cup whole milk
8 ounces mixed grated melting cheeses, such as Gruyere, Monterey Jack, and fontina

Steps:

  • Cook bacon, onion, and garlic in a large straight-sided skillet over medium heat, stirring occasionally, until bacon is browned, about 10 minutes. Stir in chopped thyme. Remove from heat.
  • Meanwhile, in a large pot of salted boiling water, cook pasta until al dente, about 2 minutes less than according to package instructions. Drain, reserving 2 cups pasta water.
  • Melt butter in a small saucepan.Whisk in flour; cook until melted and smooth, about 1 minute. Slowly whisk in milk and 1/2 cup pasta water until smooth. Bring to a boil, remove from heat, and whisk in cheeses.
  • Return skillet to medium-high heat; add 1/2 cup pasta water and cook, scraping up browned bits, 1 to 2 minutes. Add cooked spaghetti and cheese sauce. Stir, adding remaining pasta water, 1/4 cup at a time, until sauce is creamy and evenly coats pasta. Taste and season as needed. Serve, sprinkled with pepper and thyme leaves.

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 BACON AND SARDINE SAUCE



PASTA WITH BACON AND SARDINE SAUCE image

Categories     Pasta     Dinner     Bacon

Yield 4 servings

Number Of Ingredients 15

1 pound dried long, thin pasta, such as spaghettini, spaghetti, or linguine
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1/4 cup unseasoned bread crumbs
2 tablespoons finely chopped flat-leaf parsley
Finely grated zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
2 slices bacon (about 1 ounce), finely chopped, or 1 additional tablespoon of extra virgin olive oil
1 small white or yellow onion, finely chopped
1 (6.5-ounce) can skinless and boneless sardines packed in olive oil, drained well, or 8 fresh sardine
fillets
2 tablespoons capers, minced
1/2 cup dry white wine or dry white vermouth
1/2 cup heavy cream
1 or 2 tablespoons unsalted butter or additional extra virgin olive oil

Steps:

  • In a large pot of heavily salted water, cook the pasta until al dente, about 8 minutes. While the pasta is cooking, prepare the sauce. In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat. Add about one third of the garlic and cook for a minute or two, until soft. Add the bread crumbs, stir to coat with the oil, and cook until the crumbs are lightly toasted. Be careful not to let them burn. Stir in 1 1/2 tablespoons of the chopped parsley and the lemon zest. Season with salt and pepper. Transfer to a small bowl and set aside. Return the pan to the heat and add the remaining 2 tablespoons oil and the bacon. Cook until the fat has rendered from the meat, about 2 minutes. Add the onion and cook until translucent, about 5 minutes. Add the remaining garlic and cook for another minute. Add the sardines and capers and cook, mashing the sardines with a spoon, for another 2 minutes. Pour in the wine and lemon juice and bring to a simmer. Add the heavy cream to the pan and return to a simmer. Drain the cooked pasta and transfer it to the frying pan along with the butter and the remaining 1/2 tablespoon parsley. Toss to coat the noodles with the sauce. Simmer for a minute or two, until the sauce thickens and adheres to the pasta. Adjust the seasoning with salt and pepper. Transfer to serving bowls and sprinkle with the toasted bread crumb mixture.

PASTA WITH SARDINE SAUCE



Pasta With Sardine Sauce image

Pasta con le Sarde This is a classic Sicilian dish from Palermo,created when the Saracens ruled Sicily. Sicilians would use the fennel that grows wild in the lava-rich soil which is a more intense taste than the cultivated. This recipe from www.inmamaskitchen.com

Provided by Phil Franco

Categories     European

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs fresh sardines
1 1/2 lbs fennel bulbs, thickly sliced
1/2 cup olive oil
2 onions, finely sliced
4 anchovy fillets
1/2 cup pine nuts
1/2 cup golden raisin
1 dash saffron
salt and pepper
1 lb bucatini pasta
1 cup breadcrumbs

Steps:

  • Preheat oven to 350°F.
  • Remove heads and tails from half the sardines. Cut in 1 inch pieces. Leave second half intact.
  • Wash and trim fennel. Put into pan with about 8 cups cold, salted water. Bring to a boil and cook until tender, about 5- 8 minutes. Remove with slotted spoon, drain in colander, then gently squeeze out water. Chop roughly. Reserve cooking water.
  • Heat 1/4 cup oil in frying pan. Sauté onions over medium heat until golden. Add chopped sardines and anchovies. As they cook, crush sardines with back of spoon to make a thick paste. Add pine nuts, raisins, saffron, salt and pepper.
  • In a separate pan, heat remaining oil and lightly sauté the fennel, removing to a separate bowl. Sauté the remaining whole sardines. Cook until tender, about 10 minutes, turning once gently to not break sardines.
  • Using fennel water, boil pasta until al dente, about 10 -= 12 minutes. Drain. Put in bowl and dress with half the sardine sauce.
  • Put a layer of dressed pasta in an ovenproof casserole. On top of that, put a layer of fennel, then a a layer of whole sardines with additional sauce. Continue until ingredients are used up, ending with a layer of bucatini. Cover with breadcrumbs. Sprinkle breadcrumbs over top. Cover and bake in preheated 350°F oven 15 - 20 minutes.
  • Pasta may be served hot or cold.

Nutrition Facts : Calories 994.9, Fat 45.7, SaturatedFat 5.9, Cholesterol 217, Sodium 1058.8, Carbohydrate 92.7, Fiber 8.2, Sugar 11.6, Protein 54

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