Search

Pasta con Sardi (Pasta with Sardines)

Updated: Apr 4, 2020

(by Tamara Dey-Venturella)


1/2 c. olive oil 1 c. fresh bread crumbs 1/2 c. grated Parmesan cheese

1 – 2 t. fennel seeds 4 cloves garlic, minced 1 c. canned crushed tomato purée 3 tins (4-3/8 oz. each) boneless and skinless sardines, drained 1/4 c. chopped fresh parsley 3/4 t. salt 1/2 t. freshly ground black pepper 1 lb. spaghetti

In a large frying pan, heat 1/4 c. oil over moderate heat.

Add breadcrumbs and cook, stirring occasionally until golden, about 5 minutes.

Remove from pan and toss with Parmesan.

Set aside and wipe out pan In the same pan, heat remaining 1/4 c. oil over moderately high heat.

Add fennel seeds, and cook, stirring occasionally, until golden, 5 - 10 minutes.

Add garlic and cook, stirring 1 minute longer.

Stir in tomatoes, and bring to a simmer, cooking until thick, about 10 minutes.

Add sardines, parsley, salt, and pepper, breaking up the sardines with a fork.

Remove from heat. Cook spaghetti in boiling water until al dente.

Toss with sauce and half of the breadcrumbs.

Top with remaining breadcrumbs.


Recent Posts

See All

Peanut Butter Oatmeal Chocolate Chip Cookies

(by Terilynn Bradshaw) 2 c. peanut butter 1/4 c. sugar 2 eggs 1 c. oatmeal 1 c. chocolate chips Preheat oven to 350 F. Mix all ingredients well. Scoop tablespoons of dough onto a greased baking sheet

Yorkshire Pudding

(by Patricia Fieldsteel) My mother’s Yorkshire pudding was from a recipe in the American housewives’ culinary bible, The Joy of Cooking, by Irma S. Rombauer. She made it in a rectangular, dented and l

Broiled Leftover Rib Roast Bones

(by Patricia Fieldsteel) 1 stick (1/4 lb.) melted sweet or salted butter 2 - 2 1/2 c. fresh bread crumbs fresh flat-leaf parsley or chives, chopped fine. optional: thinly sliced shallots and /or garli