sardine pasta

Healthy Lemon Parmesan Sardine Pasta is a 20-minute easy dinner!  Healthy lemon parmesan spaghetti noodles with onion, capers, Panko, and sardines.

Healthy Lemon Parmesan Sardine Pasta

Salt and pepper

spaghetti

olive oil (separated)

Panko

onion

lemons

capers (drained)

Chicken of the Sea Sardines in Water

parsley (chopped)

Parmesan cheese

Bring a large pot of water to a boil and add some salt. Cook the spaghetti according to package directions until just tender. Drain and reserve some of the cooking liquid.

Bring another skillet to medium heat and add 2 tablespoons olive oil in the skillet.

When the oil is hot, add in the Panko and stir frequently until golden and fragrant (3-4 minutes). Remove to a plate.

Add the last 2 tablespoons of oil to the pan and add the chopped onion. Sprinkle with salt and pepper and stir until softened.

Turn the heat on the onions to medium high and add in the zest of 1 lemon, juice of 1 lemon, capers, and thoroughly drained sardines.

Cook, stirring occasionally, until heated through. (About 2 minutes)

Add the drained pasta to the sardine mixture and toss well to combine. Add 1/2 cup chopped parsley and some of the reserved pasta cooking water (if needeto moisten. Stir in the bread crumbs and parmesan cheese.

Garnish individual plates with a wedge of lemon and more parsley if desired.

This recipe for Pasta con le Sarde is a easy twist on the Sicilian classic, and features bucatini pasta with sardines and fennel.

Pasta con le Sarde: Pasta with Sardines

dry white wine

dried currants, raisins,

red pepper flakes

saffron (optional)

olive oil, divided

fennel seeds

breadcrumbs

bucatini

onion, diced

sea salt

garlic,

anchovy fillets

pine nuts

Heat wine in a small saucepan (or in the microwave) until it begins steaming (but not boiling).&nbsp; Remove from heat.

Add currants, red pepper flakes, and saffron (if using) to the wine.&nbsp; Set aside.

Prepare Wine Mixture:

Add 1 TB olive oil to a large pan over medium-high heat until shimmering.

Add fennel seeds and breadcrumbs, and stir until breadcrumbs are toasted and the spices are fragrant (about 2-3 minutes).&nbsp; Remove breadcrumbs from pan and set aside.

Prepare Breadcrumbs:

Bring a large pot of water to a boil.&nbsp; Once the water reaches a rolling boil, add the bucatini.

Boil until al dente (about 6 minutes).  Reserve 1 cup of pasta water, and remove pasta from the heat.

Prepare Pasta:

Meanwhile, heat remaining olive oil over medium heat in the large pan.

Add the diced onion, fennel bulb (not fronds), and salt.&nbsp; Cook about 8 minutes, until the onion and fennel have softened.

Add garlic and anchovies, and stir until the anchovies dissolve (about 2-3 minutes).

Increase the heat to medium-high.&nbsp; Add the reserved wine mixture to the pan, and simmer until most (but not all) of the wine has boiled off.&nbsp; (Stir often.)

Add the pine nuts and sardines.&nbsp; Stir gently for about 2 minutes, or until the fish is heated through.&nbsp; Remove from heat.

Prepare Pasta Sauce:

Add the pasta to the sauce and toss to incorporate.&nbsp; If the sauce seems dry, add a splash of the reserved pasta water.&nbsp; (I usually add at least one splash of pasta water, sometimes two, when cooking this meal.)Tip: If you forgot to reserve pasta water, add a splash of white wine to the sauce instead (not tap water).

Add the reserved breadcrumbs to the pasta, and toss again.

Serve immediately, making sure to evenly distribute the sardines, pine nuts, and currants.&nbsp; Garnish with the fennel fronds.

Combine the Pasta + Sauce:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1537828175/tnrzfoypnkxcewygzlrl.mp4

Pasta Con Le Sarde

Our version of pasta with sardines combines linguine with garlic-toasted breadcrumbs, sautéed sweet onions, fresh lemon, parsley, and capers.

Sicilian Pasta with Sardines

tin (4.25 ounce) boneless, skinless sardines in olive oil

garlic (minced)

Salt and black pepper

olive oil

lemon

parsley

red pepper (optional)

capers (drained (optional))

Lemon wedges

Put a pot of salted water on to boil for the pasta.

Open the sardines, drain the olive oil into a frying pan, and set the sardines aside.

Heat the oil over medium heat, add the garlic and sauté until fragrant, 1 minute.

Add the breadcrumbs (see below), season lightly with salt and pepper and continue cooking, stirring constantly, until the crumbs are lightly toasted and crisp, 2 to 4 minutes. Transfer the crumbs to a plate and set aside.

Return the pan to the stove and add the 2 tablespoons of olive oil. Add the onion, season with salt and pepper, and sauté until soft and lightly caramelized, 5 to 7 minutes.

Add the sardines, break them apart gently and cook just long enough to heat through, 2 minutes.

Stir in the lemon zest, parsley, crushed red pepper, and capers. Remove from the heat and cover to keep warm.

Cook the pasta according to package directions, reserve 1/2 cup of the cooking liquid, then drain and return to the pan.

Add the sardine mixture along with half of the reserved cooking liquid to the pasta. Toss to combine, adjust the seasoning and add a little more liquid if needed.

Add the garlic-toasted breadcrumbs, toss again and serve immediately.

Note: This recipe can easily be doubled.

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Pasta con le Sarde: Pasta with Sard...

Sicilian Pasta with Sardines

Top 4 sardine pasta recipes from across the web

The most viewed sardine pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Lemon Parmesan Sardine Past...

Pasta con le Sarde: Pasta with Sard...

Pasta con le Sarde: Pasta with Sard...

Sicilian Pasta with Sardines

The most viewed sardine pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine