Recipe by graffeetee
Something different to do with sardines! They blend into the other flavors, so this is not an overtly "fishy" taste. This is not saucy, rather it just dresses the pasta and the bread crumb mixture adds texture as well as flavor. From Food and Wine magazine.
Top Review by Queen Roachie
I thought this was really good, and the picky 4 year old ate two helpings, so a winner in my book... However, my husband tried this, then tried it again... and gagged and refused to eat any more of it. It was the first time any of us have had sardines. Did not have boneless, skinless sardines, and this might have been more palatable had I had them. Thanks, but probably won't make this one again.
- 3⁄4 lb spaghetti
- 1⁄4 cup extra virgin olive oil
- 3⁄4 cup fresh breadcrumb
- 1⁄2 cup parmesan cheese or 1⁄2 cup romano cheese, grated
- 1 (3 3/4 ounce) can sardines in oil (I use skinless boneless)
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1⁄4 cup water
- 1⁄4 teaspoon pepper
Directions See How It's Made
- Heat 3 tablespoons of the evoo in a skillet.
- Add breadcrumbs and cook, stirring, over high heat until golden brown and crunchy.
- Transfer to a serving bowl and stir in cheese. Set aside.
- Add remaining tablespoon of evoo to the skillet and heat.
- Add garlic and sardines and cook and stir until sardines are broken up.
- Dissolve tomato paste in warm water.
- Add to sardine mixture together with pepper.
- Combine and remove from heat.
- Toss sauce with hot cooked pasta.
- Add 1/4 cup of the breadcrumbs and toss again.
- Put the rest of the breadcrumbs on the table for each person to sprinkle over individual servings.