Transport your taste buds to the Mediterranean coast with these three easy sardine recipes that capture the bold and vibrant flavors of the Old World. Sardines, packed with healthy omega-3s and rich in briny flavor, are a staple in Mediterranean cuisine. These recipes offer a delightful mix of fresh ingredients, aromatic herbs, and zesty accents. Perfect for busy weeknights or impressing guests, these easy dishes are simple yet bursting with authentic flavor we think you'll love!
Sicilian Pasta con le Sarde
INGREDIENTS:
1 can of Mina Sardines in Olive Oil, drained, but reserve oil
12 oz bucatini or spaghetti
1/4 cup breadcrumbs
1/4 cup raisins, soaked in warm water for 10 minutes
2 tablespoons pine nuts, toasted
1 small fennel bulb, thinly sliced
2 cloves garlic, finely minced
1/4 teaspoon saffron threads (optional)
Zest and juice of 1 lemon
Fresh parsley for garnish
Olive oil for cooking
Salt and pepper to taste
INSTRUCTIONS:
Cook the pasta according to package instructions.
While pasta cooks, heat olive oil in a large pan. Sauté garlic and fennel until softened, then add saffron (if using) and drained raisins. Add sardines (with some oil) and gently break them apart. Toss in the pine nuts.
Drain the pasta and mix it into the pan with the sardine mixture.
Toast breadcrumbs in a separate pan with a little olive oil until golden, then sprinkle on top of the pasta.
Finish with lemon zest, juice, and fresh parsley. Season with salt and pepper before serving.
Sardine Spaghetti Aglio e Olio
INGREDIENTS:
1 can of Mina Sardines in Olive Oil (drained, but reserve oil)
12 oz spaghetti
4 cloves garlic, thinly sliced
1 red chili, thinly sliced
1/4 cup parsley, chopped
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese (optional)
Salt and pepper to taste
INSTRUCTIONS:
Cook the spaghetti in salted water until al dente. Drain, reserving 1/4 cup of pasta water.
In a large pan, heat the reserved sardine oil over medium heat. Sauté garlic and chili until fragrant. Add the drained sardines and gently flake them apart in the pan.
Toss the cooked spaghetti into the pan with the sardines and garlic. Add the reserved pasta water to loosen the sauce.
Stir in parsley, lemon zest, and juice. Season with salt and pepper.
Optionally, sprinkle with Parmesan cheese before serving.
Pasta alla Puttanesca with Sardines
INGREDIENTS:
1 can of Mina Sardines in Olive Oil, drained but reserve oil
12 oz spaghetti or linguine
2 cloves garlic, minced
1/4 cup Kalamata olives, pitted and sliced
1 tablespoon capers, rinsed and drained
1 can (14 oz) crushed tomatoes
1/4 teaspoon red pepper flakes, optional
2 tablespoons fresh parsley, chopped
Olive oil for cooking
Salt and pepper to taste
INSTRUCTIONS:
Cook pasta according to package directions until al dente.
In a large pan, heat olive oil over medium heat. Add garlic and sauté until fragrant. Stir in the crushed tomatoes, olives, capers, and red pepper flakes (if using). Simmer for 10 minutes. Gently fold in the sardines and cook for another 2 minutes, allowing the flavors to meld.
Toss the cooked pasta into the sauce, mixing well to coat.
Garnish with fresh parsley and serve immediately.
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