Best Sardine Storecupboard Spaghetti Recipes

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

Ingredients

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 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

Ingredients

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