Pasta Con Sarde (Pasta with Sardines)

    Pasta Con Sarde (Pasta with Sardines)

    (37)
    30min


    32 people made this

    About this recipe: 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!

    Ingredients
    Serves: 4 

    • 1 (450g) package spaghetti
    • 3/4 cup (190ml) olive oil, divided
    • 6 cloves garlic, minced
    • 2 (110g) cans sardines packed in olive oil, drained
    • 1 cup (100g) seasoned bread crumbs
    • 1/3 cup (25g) freshly grated Parmesan cheese
    • 1/4 cup chopped fresh parsley
    • 1 teaspoon ground black pepper
    • 1 pinch additional Parmesan cheese for serving

    Directions
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    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 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.
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    Reviews and ratings
    Global ratings:
    (37)

    Reviews in English (29)

    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 US | 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 US | 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 US | Canada)

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