Spaghetti with Plentiful Sardines

This is a Sicilian recipe that uses fresh sardines. Tinned ones here in the UK are more than good enough!

Recipe By: Patricia (https://cookbuzz.com/kitchen/372)
Serves 1 Prep: 3 min Cook: 12 min

Ingredients

Spaghetti 100-120g
Tinned sardines in tomato sauce 1
Garlic 1 clove
Olive oil 2 tbsp
Dried chilli 1
Fish stock cube 1
Parsley as required

Method

1
Use tinned sardines in tomato sauce. Smash the garlic beforehand.
2
Start cooking the spaghetti. Add the fish stock cube to the boiling water and dissolve.
3
Heat a frying pan on medium heat and add the olive oil, the smashed garlic and dried chilli.
4
Add two ladles of pasta water before the garlic and chilli cook too much, this will make a delicious sauce.
5
Add the tinned sardines with the tomato sauce and simmer.
6
When the sardines are heated through, add more pasta water a bit at a time and break the sardines into chunks. You could flake it if you like.
7
Add the cooked and drained pasta to the frying pan and combine with the sauce for 1 minute. Transfer to a serving dish and sprinkle with finely chopped parsley.

Tips & Note

Use the fish stock cube to add saltiness to the pasta water to make the pasta and the water nicely flavoured.

Spaghetti with Plentiful Sardines

This is a Sicilian recipe that uses fresh sardines. Tinned ones here in the UK are more than good enough!

Recipe By: Patricia (https://cookbuzz.com/kitchen/372)

Serves 1

Prep: 3 min

Cook: 12 min

Ingredients

Spaghetti 100-120g
Tinned sardines in tomato sauce 1
Garlic 1 clove
Olive oil 2 tbsp
Dried chilli 1
Fish stock cube 1
Parsley as required

Spaghetti with Plentiful Sardines

Recipe ID :2375 Posted on 06 FEB 2017

Serves 1

Prep 3min
Cook 12min
views 1,530
printed 1

saved 2

This is a Sicilian recipe that uses fresh sardines. Tinned ones here in the UK are more than good enough!

Share

Ingredients

Method

Prep
3min
Cook
12min
1
Use tinned sardines in tomato sauce. Smash the garlic beforehand.
2
Start cooking the spaghetti. Add the fish stock cube to the boiling water and dissolve.
3
Heat a frying pan on medium heat and add the olive oil, the smashed garlic and dried chilli.
4
Add two ladles of pasta water before the garlic and chilli cook too much, this will make a delicious sauce.
5
Add the tinned sardines with the tomato sauce and simmer.
6
When the sardines are heated through, add more pasta water a bit at a time and break the sardines into chunks. You could flake it if you like.
7
Add the cooked and drained pasta to the frying pan and combine with the sauce for 1 minute. Transfer to a serving dish and sprinkle with finely chopped parsley.

Tips & Note

Use the fish stock cube to add saltiness to the pasta water to make the pasta and the water nicely flavoured.

HOME
Patricia
I’ve got 9 recipes!

PATRICIA
Step into my kitchen!
A traditional Sicilian recipe with a secret - add 1 tsp cocoa powder to get a deep rich taste.
Aubergine (large), Onion, Capers, Olives, Tinned tomatoes (chopped), Olive oil, White wine vinegar, Cocoa powder, Granulated sugar, Water, Salt
HOME
Looks like a dish you'd order in a restaurant, but it's so simple to make!
Chicken breast fillet, Salt & pepper, Baby spinach leaves, Carrot batons, Green beans, Parma ham slices, Olive oil, Tomato sauce (shop bought)
HOME
Add some anchovy to aglio, olio e peperoncino, and it will be a very rich and tasty pasta dish.
Olive oil, Garlic, Dried chilli, Anchovy fillets, Salt for pasta water, Spaghetti
HOME
A double hit of smoked seafood - delicious!
Tinned smoked oysters, Tinned smoked mussels, Garlic, Dried chilli, Rigatoni, Parsley, Salt (for the pasta water)
HOME
Just roll up stuffed pan-fried aubergines then put in the oven...simple but so so delicious!
Aubergine (large), Olive oil, Salt & pepper, Mushrooms (medium), Tinned tuna (in sunflower oil), Parmigiano reggiano, Tomato sauce (shop bought), Oregano, Pine nuts, Cheddar cheese
HOME
Enjoy the crispy skin as well.
Chicken thighs, Salt & pepper, Olive oil, Ripe tomatoes, Lemon, Parsley
HOME
This is a Sicilian recipe that uses fresh sardines. Tinned ones here in the UK are more than good enough!
Spaghetti, Tinned sardines in tomato sauce, Garlic, Olive oil, Dried chilli, Fish stock cube, Parsley
HOME

Similar Recipe

A delicious combination of prawn and avocado with a hint of the flavour of anchovy...you'll love it.
Pasta, Tinned anchovy fillets (small), Cooked prawns, Ripe avocado, Sundried tomatoes in oil, Olive oil
The aroma of the toasting breadcrumbs and cheese makes this dish irresistible!
Sardines, Mashed potato powder, Hot water, Salt & pepper, Olive oil, Cheese (such as Cheddar), Breadcrumbs
Add some anchovy to aglio, olio e peperoncino, and it will be a very rich and tasty pasta dish.
Olive oil, Garlic, Dried chilli, Anchovy fillets, Salt for pasta water, Spaghetti
Patricia
HOME
A pasta dish loved by kids.
Kale, Olive oil, Garlic, Anchovy fillets, Single cream, Pepper, Gnocchi
Nanita
PRO
You won't be able to resist the crunchy filo pastry and the saltiness of the anchovy! A dream with a cold cold beer!
Filo pastry sheets, Onion (medium), Mushrooms, Anchovy fillets, Olive oil, Parmigiano reggiano
Tobuchan
HOME
This goes well with drinks because of the salty anchovies.
Leeks (thick), Anchovies, Parmigiano reggiano (grated), Garlic, Dried oregano, Breadcrumbs, Flour, Egg, Vegetable oil for frying
Mizue
PRO

All New Recipes

Easy fried rice using shop bought egg fried rice!
Egg fried rice (Sainsbury 75p), Egg, Spring onions, Frankfurters, Salt & pepper, Soy sauce, Vegetable oil
cookbuzz
PRO
Super easy Japanese recipe using tinned mackerel.
Tinned mackerel (in brine), Spring onion, Ginger slices, Fish stock cube, Hot water, Sugar, Mirin, Miso
cookbuzz
PRO
Osso Buco, which translates as “hole of bone” is pure meaty awesomeness. Placing on a bed of risotto or polenta pays tribute to Osso Buco’s roots and takes this Italian comfort food to another level. Traditionally, Osso Buco is made with veal but see how I make Beef Osso Buco, a carnivorous wreath.
 
Looking for an easy alternative to a traditional seafood boil? Need a simple recipe that works for both fresh or frozen seafood? If so, you need to see my Easy Seafood Pot recipe in episode 108 of POV Italian Cooking
 
Risotto doesn't always have to be the star of a dinner menu, it can also serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
It can be difficult to make a perfect hard-boiled egg that has a creamy yolk and a tender white. Overcooking a hard-boiled egg, which is easy to do, results in a chalky and sometimes greenish yolk, a rubbery egg white and a slightly sulfuric taste. In this video I demonstrate how I use my sous vide to get the perfect hard-boiled egg.