SPAGHETTI WITH SARDINES
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
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
SICILIAN-STYLE SARDINE PASTA WITH BREAD CRUMBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 8
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 WITH SARDINES, BREAD CRUMBS AND CAPERS
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
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 DE SARDINE
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
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
SARDINE STORECUPBOARD SPAGHETTI
This pasta supper, packed with canned fish, olives, tomatoes, capers and parsley, is a quick and colourful dish for one
Provided by Jemma Morphet
Categories Dinner, Main course
Time 17m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 801 calories, Fat 36 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 38 grams protein, Sodium 2.4 milligram of sodium
SARDINE SPAGHETTI
Pasta con le sarde is a trademark dish of Sicily, due to the abundance of beautiful fresh seafood they have in southern Italy. However, my version uses tinned sardines, which are a great alternative if you can't get fresh. Plus, using tinned fish also turns this dish into a speedy weeknight winner, which you can get on the table in under half an hour.
Provided by Jamie Oliver
Categories Mains Jamie Magazine Italian Pasta & risotto Cheap & cheerful
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 217 calories, Fat 7 g fat, SaturatedFat 2.1 g saturated fat, Protein 14.8 g protein, Carbohydrate 25.6 g carbohydrate, Sugar 4.6 g sugar, Sodium 0.73 g salt, Fiber 4.5 g fibre
SARDINE SPAGHETTI
This is a supper I like to put together for myself as it's on my partner's "No thank you" list. It is a bit vague, but let your own taste guide you.
Provided by Moyni
Categories Spaghetti
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Get the pasta cooking.
- In another pan gently fry the chopped onion in the oil from the sardine tin - soften but don't let the onion colour.
- Squish the anchovies into the pan.
- Add the garlic, capers, chillis and tomatoes - stir.
- Cook gently while your spaghetti finishes cooking.
- Just as the spaghetti is ready, stir half a cup or so of the pasta water into the sauce, gently stir in the sardines and the parsley to warm the sardines through.
- Drain the pasta and stir together.
- Resist the urge to serve cheese over this.
Nutrition Facts : Calories 257.6, Fat 12.4, SaturatedFat 1.8, Cholesterol 148.8, Sodium 1056.4, Carbohydrate 7.7, Fiber 1.4, Sugar 2.8, Protein 27.9
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