We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I added some leftover black olives and reconstituted sundried tomatoes upped the garlic and threw in some carrot matchsticks for balance and appearance. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. (...if you like sardines) I altered the recipe to use what I had on hand. I used sardines in soybean oil and just skipped the whole tomato bit and it still came out fine. Really good! Bring a large pot of lightly salted water to a boil. Get recipes, tips and NYT special offers delivered straight to your inbox. When the pasta is almost done, drain, and add it to the sardine sauce. Stir, cover, and turn the heat off. Mediterranean Sardine Pasta with Lemon, Capers and Chili Flakes. It should not be considered a substitute for a professional nutritionist’s advice. It should not be thick or heavy, and the noodles should be lightly coated with oil. If the pasta seems too dry, add a little of the reserved pasta cooking water, 1 tbsp at a time, to loosen it a bit. Cook until the shallots are soft and translucent (careful, don't let them burn!). 1 1/2 hours plus optional overnight marinating. A great pasta dish for those who like seafood with their pasta. I like the distinct taste of seafood that you get but I think canned sardines are not substantial enough to provide the texture and spectrum of flavor that you expect from seafood pasta. Prepare some scented candles/inscense if expecting company. You saved Pasta de Sardine to your. Stir in the sardines with their sauce. Add the pasta to the sardine mixture and toss well to combine. Very tasty dish and oh so cheap! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. * Percent Daily Values are based on a 2000 calorie diet. Either way- delicious! In fact, they contain more protein than chicken breast, hard boiled eggs, and roast turkey. Also when the sardines are in the pan you can either stir them a lot as they heat and they can turn into a mushier sauce or just gently turn them for more large chunks of fish in your dish. Once the olive oil is hot, add the shallots, lemon zest, crushed red pepper and salt. Both hubby and I loved it. While the pasta is cooking, heat olive oil in a skillet over medium heat. Meanwhile, … When the sardines heat through, reduce heat to low, and simmer until the pasta is ready. Sardines for the win! Amount is based on available nutrient data. This was a good recipe to use some leftover pasta and a few scraps from the cupboard and fridge and made a decent lunch for two. Opt out or, cup bread crumbs, ideally made from stale bread, cans sardines packed in extra virgin olive oil (about 1/2 pound), cup chopped fresh parsley, plus more for garnish. Bring a pot of lightly salted water to a boil; add the pasta and cook as per the packages directions. Likewise, they’re rich in omega-3 fatty acids. I'll definately make it again! I think the quality of the dish depends on the brand of sardines used. When it’s hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Meanwhile, in a large sauteuse, sauté pan, or skillet, heat olive oil over medium heat. SO tasty!! Featured in: Bring a large pot of water to a boil and salt it. Turn heat to lowest setting to keep warm while you cook your pasta.