Pasta with Sardines
Instructions:
By all means, if you have the time and energy to grill or
broil fresh sardines—and then remove the bones—go for
it (see the variation). But good-quality canned sardines,
packed in olive oil, are fine here.
Salt
1/4 cup currants
1/4 cup pine nuts
1/4 cup extra virgin olive oil
1 large onion, chopped
Freshly ground black pepper
1 pound bucatini or cut pasta, like penne or farfalle
4 cans sardines, packed in extra virgin olive oil (about
1 pound)
1 teaspoon grated lemon zest (optional)
1/2 cup chopped fresh parsley leaves, plus parsley
for garnish
MAKES: 4 servings
TIME: 30 minutes with canned sardines
- Bring a large pot of water to a boil and salt it. Soak the currants in warm water to cover. Toast the pine nuts in a large dry skillet over medium heat, shaking the pan occasionally, until lightly browned, just a few minutes; then remove them.
- Put the olive oil in a medium skillet or saucepan over medium heat. When hot, add the onion. Cook, stirring occasionally, until softened, 5 to 10 minutes; sprinkle with salt and pepper. Start cooking the pasta.
- Drain the currants and add them to the onion, along with all but a tablespoon of the pine nuts, the sardines (with their oil), and the zest if you’re using it.
- Cook, stirring gently, until heated through, just a couple minutes. Cover and keep warm until the pasta is ready.
- When the pasta is tender but not mushy, drain it, reserving a little of the cooking water. Put it in a bowl and add the sardine sauce and the parsley; add some of the reserved cooking water if necessary. Taste and adjust the seasoning, then garnish with the remaining parsley and pine nuts.
- Pasta with Fresh Sardines.
- Start with about 11/2 pounds of fresh sardines and grill or broil according to the directions on page 563 or 564. When cooled enough to handle, remove the bones, trying to leave the flesh in big pieces. Then substitute the fresh sardines for the canned.
- Pasta with Radicchio, Pine Nuts, and Raisins.
- Substitute 2 or 3 heads radicchio (about 1 pound), trimmed and shredded, for the sardines. Substitute 1 tablespoon tomato paste for the optional lemon zest. In Step 3, add the radicchio to the onions, then stir in the tomato paste. Proceed with the recipe. Reserve 1 cup of the pasta water and use it as needed.