Pasta la vista, sardines

“Sicilian” cupboard linguine with sardines

This quick dish uses lots of ingredients you might have lying around. It is a very tasty balance of oily, sweet, spicy, zesty and crunchy flavours and textures.

Tin of sardines in oil
One red chilli
Small handful of flat leaf parsley, finely chopped
3 tbs sultanas
3 tbs pine nuts
6 oven roasted or smoked tomatoes
1 tsp orange zest
1 tsp lemon zest
Juice of half a lemon
A few strands of saffron
Extra virgin olive oil

1. Soak the sultanas in warm water for half an hour. Squeeze out the water
2. Toast the breadcrumbs and pine nuts in the oven and put aside
3. Cook the pasta in plenty of salted boiling water till al dente
4, Chop the chilli and fry it for a minute or so in the olive oil
5, Add the sardines into the chilli oil crumbling gently
6. Add the orange and lemon zest and the lemon juice
7. Stir in the cooked pasta and coat liberally with the mixture
8. Add a small glass of water (or half water and half white wine) with the saffron strands and reduce the liquid in the pan
9. Add the toasted pine nuts, smoked tomatoes and raisins
10. Just before serving finally add the toasted breadcrumbs and chopped parsley
11. Toss to mix all the ingredients

Serve with a peppery rocket salad and a Greco di Tufo or Benanti wine such as Pietramarina.

Posted by Doug on 09-Nov-2010. Permalink
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