Recipes

Pasta with Sardine Cream Sauce

I never truly loved eating fish. Currently, I’m limited to eating tuna, salmon and mackerel. These are my favorites. I know how important fish is for our health, because it contains omega-3 and omega-6, and that’s why I decided to include it more often in my daily diet. Instead of the classic fried fish, I propose you a delicious pasta recipe with sardine cream sauce. (I know… sardine is not on my list, but sometimes I love challenges.)

Pasta with Sardine Cream Sauce

Ingredients:
400 g spaghetti or linguine
4 tablespoons olive oil
3 garlic cloves, minced
60 g unseasoned bread crumbs
2 tablespoons finely chopped parsley
grated zest and juice of 1/2 lemon
salt and freshly ground black pepper
2 slices pancetta or bacon
1 small onion, finely chopped
100 g skinless and boneless sardines packed in olive oil
6-7 black olives, diced
120 ml dry white wine
120 ml heavy cream
1 or 2 tablespoons unsalted butter or additional extra virgin olive oil

How It’s Made?
Step 1: In a large pot with salted water, cook the pasta respecting the instructions on the package (for 8 or 10 minutes).
Step 2: While the pasta is cooking, prepare the sauce. In a large frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add about one third of the garlic and cook for a minute or two, until soft.
Step 3: 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.
Flavored Bread Crumbs
Step 4: Return the pan to the heat and add another 2 tablespoons of oil and the pancetta (bacon). Cook until the fat has rendered from the meat, about 2 minutes.
Step 5: Add the onion and the garlic and cook until translucent.
Step 6: Add the sardines and black olives and cook for another 2 minutes, mashing the sardines with a spoon.
Step 7: Pour in the wine and lemon juice and bring to a simmer.
Step 8: Add the heavy cream to the pan and return to a simmer.
Step 9: 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.
Step 10: Simmer for a minute or two, until the sauce adheres to the pasta.
Step 11: Adjust the seasoning with salt and pepper. Transfer to serving bowls and sprinkle with the toasted bread crumb mixture.

Pasta with Sardine Sauce

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