Pasta with Sardines

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    Pasta with Sardines

    Pasta with Sardines

    (37)
    25min


    33 people made this

    This is a traditional Italian way of serving pasta, quite simple but a powerful combination of flavours. The leftovers taste good the next day too!

    Ingredients
    Serves: 4 

    • 500g spaghetti
    • 3/4 cup (190ml) olive oil, divided
    • 6 cloves garlic, minced
    • 250g sardines packed in olive oil, drained
    • 1 cup bread crumbs
    • 1/3 cup freshly grated Parmesan cheese
    • 1/4 cup chopped fresh parsley
    • 1 teaspoon ground black pepper
    • 1 pinch additional Parmesan cheese for serving

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. 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.
    2. Place another 1/4 cup olive oil in a frypan 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.
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    Reviews and Ratings
    Global Ratings:
    (37)

    Reviews in English (36)

    by
    33

    Whatever this is, "Pasta con le Sarde" it ain't. Noodles with anchovies, perhaps, but the real Pasta con le Sarde is a dish with centuries of Sicilian heritage and deserves better.  -  13 Jul 2009  (Review from Allrecipes USA and Canada)

    by
    27

    I don't know whether this is authentic or not but what I do know is that we loved it! For those who said the dish tasted fishy, make sure you buy a good brand of sardines like "Season." I found I didn't need nearly as much olive oil as called for and to brighten the flavor, I squeezed in the juice of a half of a lemon. So delish and thank you!!  -  02 Feb 2010  (Review from Allrecipes USA and Canada)

    by
    27

    Sorry - I could not eat this and I like sardines. This was way too fishy and wierd. Could not find any way to blend the flavors to my liking. Luckily, the ingredients were cheap, so it wasn't too big a loss. My boyfriend said, "I think there's a reason why sardines are not used more widely..." I'm sticking to the sardine as low-mercury tuna subsititute for dips and spreads. High in omega 3's, but not an especially versatile ingredient.  -  18 Nov 2008  (Review from Allrecipes USA and Canada)

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