Pasta With Sardines: Pasta Con Le Sarde

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 2

4 large or 6 small sardines, head & tail off, boned out

1T pine nuts, toasted

Olive oil

2 lge or 3 sm garlic cloves, finely chopped

1/4 C chopped onion

2 T raisins or currants, soak to plump them up

2 anchovies, we use Ortiz brand, chopped

1 1/2 C San Marzano canned plum tomatoes, chopped

Pinch of red pepper flakes (add more to taste)

Splash of dry white wine

Salt + pepper

2T parsley, finely chopped

3 – 4 oz. spaghetti

Toast pine nuts by tossing them in a pan over med high heat until they start to brown then set aside

In a heavy skillet or pan, heat 2 T olive oil, add onions and when they start to soften add garlic, anchovies, raisins and toasted pine nuts. When garlic just starts to brown add tomatoes, a pinch of red pepper flakes, salt and pepper and a splash of dry white wine

Cook down then reduce heat to simmer

Start boiling spaghetti, while spaghetti is cooking, dust boned sardines in seasoned flour and fry in enough olive oil to cover bottom of pan for 2 min. a side or until just opaque in the center

Heat up sauce and add a splash of olive oil and wine if it needs thinning

Drain pasta and toss in a little salt, pepper and a little olive oil

Serve sauce over pasta and place sardines over sauce

Garnish with parsley

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Monahan's Seafood

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