Prep 15 mins
Cook 40 mins
Pasta with sardines is a very interesting recipe. Haven't tried it as yet, but these ingredients all go well together. "If you've never been a fan of sardines, this recipe may be the key to your conversion. Italians rarely combine fish with cheese, but here they've mixed grated Parmesan with crisp bread crumbs topping too delectable to leave out." Food & Wine magazine.
- 4 -6 tablespoons olive oil (more or less, if needed)
- 1 cup fresh breadcrumbs or 1 cup store-bought dry breadcrumbs or 1 cup Italian seasoned breadcrumbs
- 1⁄2 cup freshly grated parmesan cheese (more if needed)
- 1 fennel bulbs or 2 medium onions, diced
- 1 cup canned crushed tomatoes in puree
- 2 (4 3/8 ounce) cansboneless skinless sardines, in water, drained (King Oscar or Brunswick)
- 1⁄4 cup chopped fresh parsley
- 1⁄2-3⁄4 teaspoon salt (or to taste)
- 1⁄2 teaspoon fresh ground black pepper (or to taste)
- sprinkling crushed red pepper flakes (optional)
- 1 lb penne, regata (or any other ridged pasta)
- In a large non-stick frying pan, heat 2-3 tablespoons oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes.
- Remove the crumbs from the pan and toss with Parmesan.
- Wipe out pan. In the same pan heat the remaining 2-3 tablespoons olive oil over moderately high heat.
- Add the fennel or onions, stirring occasionally, until golden, 5-10 minutes. Add the garlic and cook, stirring, 1 minute longer.
- Stir in the tomatoes and bring to a simmer. Reduce the heat and simmer until thick, about 10 minutes.
- Add the sardines, parsley, salt and pepper. Break up the sardines with a fork.
- Remove from the heat.
- In a large pot of boiling salted water, cook the pasta until al dente(according to pkg instructions). Drain.
- Toss the pasta well with sauce and half of the breadcrumbs.
- Top with the remaining crumbs which have been seasoned with Parmesan cheese.