PASTA CON SARDE (PASTA WITH SARDINES)
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
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
PENNE CON LA SARDINE (BAKED PASTA AND SARDINES)
Pasta and sardines baked in the oven are wonderful. The salty flavours of the sardines go so well together with the pasta, feta cheese and that bit of cream. Rich and full of flavours. For this recipe you can use sardines fillets, but you can also use whole fish. Sometimes, when I'm too lazy, I use the whole fish for this recipe and serve it that way. Every guest can take as many as he wants. And it is a lot of fun. Brings back memories of Italia, sitting in one of those little fish restaurants and enjoying fresh fish. For this recipe you should always use fresh fish. Serve it with some bread and a glass of a dry white white wine.
Provided by Thorsten
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven (390 F, 200 C).
- Cook Penne according to package directions, but only until hardly al dente.
- Meanwhile put 1 tablespoon of olive oil in an oven proof dish.
- Salt and pepper sardines to taste and arrange them in a single layer in the dish.
- Combine cream, tomato puree and thyme leaves. Salt and pepper to taste.
- When pasta are cooked drain them (but do not rinse them) and arrange them over the fish.
- Spread the cream-tomato mixture evenly over pasta. Sprinkle with 1 tablespoon of olive oil.
- Crumble feta cheese over the sauce. Place butter in little pieces on top and put in the oven.
- Bake for 25 minutes. Serve hot.
- NOTE: if you like it a bit more saucy use 3/4 cup of cream and 2 tablespoons of tomato puree.
PASTA WITH SARDINES, BREAD CRUMBS AND CAPERS
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
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
PASTA CON LE SARDE
When the photographer and filmmaker Robert Trachtenberg brought this recipe to The Times in 2008, he described it as "a perfectly balanced combination of sardines, fennel, currants and bread crumbs." Adapted from Gusto in Greenwich Village, this seafood pasta needs no cheese: The saltiness and bite from the sardines and the sautéed vegetables should be more than enough.
Provided by Robert Trachtenberg
Categories dinner, pastas, main course
Time 1h
Yield Serves 4
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Combine the currants, red-pepper flakes and wine in a bowl; set aside. In a small sauté pan, melt the butter. Add the bread crumbs and cook, stirring, until golden brown. Transfer to a bowl, stir in 2 tablespoons of the olive oil and set aside.
- In a heavy skillet, heat 1/2 cup olive oil over medium-low heat. When hot, add the onion, garlic, fennel bulb and fennel seeds. Season with salt. Cook, stirring occasionally, until the fennel is tender, about 25 minutes.
- Add the wine mixture and the sardines, breaking them into pieces with a fork. Bring to a boil and gently simmer for 10 minutes.
- Add enough salt to the boiling water so that it tastes salty. Boil the bucatini until al dente, 6 to 8 minutes; strain. Return the pasta to the pasta pot and set over low heat. Fold in the fennel-sardine mixture. Toss in the remaining 4 tablespoons olive oil. Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs. Season to taste with salt and pepper.
- Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each. Serve immediately.
PASTA WITH FENNEL, SARDINES, AND PINE NUTS
Sardines in a pine-nut-and-fennel sauce add complex flavors and protein to this easy pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions, about 8 minutes.
- Meanwhile, combine oil and pine nuts in a large saute pan. Cook over medium heat, stirring occasionally, until nuts are lightly toasted, 3 to 4 minutes.
- Add onion, sliced fennel, garlic, and salt to pan; season with pepper. Cook, stirring occasionally, until onion is soft and light golden, 9 to 10 minutes. Add sardines; stir in lemon zest and juice. Chop reserved fennel fronds; stir into mixture.
- Drain pasta, reserving about 1/4 cup cooking liquid. Add pasta to mixture in pan along with enough cooking water to coat; toss to combine. Divide among four serving plates; grate lemon zest over each. Serve immediately.
Nutrition Facts : Calories 571 g, Cholesterol 20 g, Fat 17 g, Fiber 13 g, Protein 28 g, Sodium 548 g
PASTA DE SARDINE
A great pasta dish for those who like seafood with their pasta. This dish is not only fast and easy to prepare, it is delicious and it is of regional Spanish-Italian authenticity. Red wine or beer is the beverage of choice.
Provided by SONNYCHIBA
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for about 8 minutes, or until almost tender.
- While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the onion, and cook for a few minutes until soft, then add the garlic, and cook until fragrant. Stir in the sardines with their sauce. When the sardines heat through, reduce heat to low, and simmer until the pasta is ready.
- When the pasta is almost done, drain, and add it to the sardine sauce. Stir, cover, and turn the heat off. Let stand for a few minutes to absorb the flavors of the sauce. Squeeze juice from the lemon over the pasta. Divide onto serving plates, and top with red pepper flakes and grated Parmesan cheese.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 47.3 g, Cholesterol 20.6 mg, Fat 12.8 g, Fiber 3.8 g, Protein 14.5 g, SaturatedFat 2.9 g, Sodium 191.5 mg, Sugar 3.1 g
PENNE PASTA SALAD
I came up with this recipe one day while experimenting in my kitchen. This salad makes a great side dish with just about any kind of meat.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Meanwhile, combine tomatoes, green pepper, onions and olives. Stir in pasta. Combine remaining ingredients; pour over salad and toss to coat. Cover; refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 320 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 608mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.
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