I’d like to share my version of Spanish Sardines Pasta. This not the original Pasta con Sarde. I would have loved to make this pasta with the original ingredients but I wouldn’t know where to get pine nuts and fennel here in Manila. This is my first attempt in making this and it turned out good enough. So, without further ado here are the ingredients and steps that I made in making this dish.
- 2 tin cans of Spanish Sardines in olive oil or bottled ( whichever your prefer)
- 1 400 gram pack of Spaghetti Noodles
- 3 medium sized tomatoes
- 1 medium sized onion
- 6 cloves of garlic or more
- 1 small sized pack of bread crumbs
- 1 tablespoon of capers
- a drizzle of olive oil
- handful of Parsley
- pinch of chili flakes
Minced the garlic and Onions, and dice the tomatoes.
Take the sardines out of the can and debone it. Keep the olive oil from the canned sardines. It will be used as the “cooking oil” for the pasta. It is ideal to use this oil because it has been infused with the sardines which gives it an added flavor.
Tip: Taste the olive oil from the can and from there you can make your adjustments in terms of seasoning. Some canned or bottled sardines can be well seasoned that there is no need to add a lot of salt or chili flakes.
Let’s get cookin’!
Heat the pan and drizzle a little bit of olive oil. Then add the pack of bread crumbs.
Stir and cook until golden brown . Remove the toasted bread crumbs from pan and set aside.
Use the olive oil from the canned sardines, add the minced garlic and onion.
As the onion and garlic are sweating, add a pinch of chili flakes. However, if you need more than a kick of spice, add some more.
Next, add the diced tomatoes.
Add in the flaked Spanish Sardines.
Add the chopped parsley and the capers. I forgot to put some capers during this time.
At this point you may add the toasted bread crumbs.
Add the pasta noodles. Okay, this what happens when you cook the pasta way ahead of time and leave it to sit while making the “sauce”. It gets clumpy and becomes a solid chunk of noodles. Pasta water and “careful” mixing helped “untangle” the pasta.
Since I forgot to add capers earlier, I added it after adding the pasta. Now, mix it. When the pasta and sauce is well infused,transfer it to a serving plate.
Although, the finish product posted doesn’t look as appetizing, I just love how the flavors came together, from the sardines to the toasted bread crumbs. I never imagined that bread crumbs can go so well on pasta. The saltiness of the sardines and capers is defused with the sweetness of the tomato and onions. Adding the parsley gives a bite of freshness into the dish. Now, you are left with a very tasty and feel good pasta. 🍝Buon appetito!