Sardines Pasta Recipe

Saturday, October 21, 2017

Not sure what to prepare for a weekend lunch? I’ll teach you how to cook this very simple recipe using only a few ingredients that’s common in the kitchen. When I want to cook something that’s quick but I want to feel like I made an effort into preparing a meal, I always gravitate towards cooking Sardines Pasta.

Spanish style sardines pasta

This recipe requires Spanish Style Sardines (not the Ligo or 555 ha!). Any brand will do just as long as the sardines are submerged in olive oil since olive oil works best with pasta. Get ready because you’ll have your delicious pasta in less than 30 minutes!


Here's how to cook Sardines Pasta

Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves 3 to 4 persons


Ingredients:

-  1 bottle Spanish Style Sardines in Olive Oil
-  2 tbsp olive oil
-  1 head or 5-6 large cloves of garlic, chopped
-  1 medium white onion, chopped
-  5 medium tomatoes, sliced
-  200 to 250 grams linguine or any pasta of your choice
-  2 to 3 tsp of dried oregano
-  2 tsp freshly ground pepper
-  salt to taste
-  1 cup grated Parmesan cheese


Cooking Instructions:

1.  Cook pasta in a pot according to package instructions.

2. While the pasta is cooking, drain the olive oil from the sardines bottle onto a pan over medium heat. Add 2 more tbsp of olive oil.

3.  Turn the heat down and add the onions. After a minute, add the garlic. Stir for 30 seconds and put in the sliced tomatoes. Stir once more.

4.  Cover the pan and let it simmer for 3 to 4 minutes until the tomatoes become a little soft.

5.  Put all the sardines into the pot and flake them a little using a fork or the ladle. Put freshly ground pepper and salt. Mix well then cover and simmer for 5 minutes.

6. Once cooked, drain the pasta well and put it on the pan. Mix the ingredients and pasta well while gradually adding dried oregano.

7.  Transfer to a serving plate or bowl and mix Parmesan cheese. Serve with bread or white wine.

Zaragoza Spanish Style Sardines, Heritage Oregano, Garlic, White Onion, Tomatoes, Linguine
Chopped garlic and onion in olive oil
Sardines in olive oil-based sauce


Notes

1. Use Spanish style sardines in a bottle instead of canned ones. Canned Spanish style sardines have a metal-like aftertaste.

2. Don’t overcook the pasta because you will have to mix it in with the sauce which is still cooking in the pan.

3. Mix pasta and sauce together with a pair of tongs. It’s much easier.


It’s simple, right? Bookmark this page or share this recipe if you like it!

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