You probably haven't made pasta like this before, and you don't know what you're missing
It's time to give sardines the respect they deserve, and this pasta is a good place to start
A furrowed goat
Monday, August 15, 2022, 09:00
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Pasta with sardines and breadcrumbs (photo: Alon Mesika)
The sardines sometimes don't get the appreciation they deserve.
Unlike the tuna that stars in many dishes, salads, sandwiches and even baked goods or the anchovies that season sauces like Caesar sauce or Putanska sauce just like a spice (even in a sauce for chickpeas as in the recipe here by Yogev Yeros), sardines are often pushed to the corner.
The potential inherent in them is not realized.
This time you will discover how at Eaz Telam, canned sardines that can be bought at any grocery store are easily turned into a delicacy.
Together with hot chili pepper and lemon, they are used as a rich sauce for pasta, which he serves with brown and crispy breadcrumbs.
A light and tasty meal made from simple ingredients that are available in every home.
Ez Telam is a chef and cook, owner of the successful recipe blog The Kitchen Coach.
Recipe by: Ez Telam, Walla system!
20 minutes total
Easy to prepare
Fish and seafood
Sardine pasta and toasted breadcrumbs
½ package of pasta (250 grams)
2 boxes of sardines (recommended in olive oil)
2-4 tablespoons of olive oil (you can use the canned oil of the sardines instead)
2-5 peeled garlic cloves, sliced
1 small red hot pepper, finely chopped, without the core and seeds (you can put more or less according to preference)
½ teaspoon of salt
For toasted breadcrumbs:
½ loaf of bread
2-3 tablespoons of olive oil
For the conversion table click here >
How do you make sardine pasta?
Prepare toasted breadcrumbs:
put the breadcrumbs in a wide pan with the oil, toast over a medium-high flame for 3-5 minutes, while stirring until the breadcrumbs are golden.
Transfer the roasted crumbs to a bowl and keep aside.
Proceed to prepare the sauce and the pasta:
take the sardines out of the cans.
Take out the central shell and break the sardines into rough pieces with your hands.
3 Using a peeler, peel off 3-5 strips of lemon peel (it is important to remove only the yellow part and as little as possible of the white part).
Finely chop the peel and squeeze the rest of the lemon.
4 Cook the pasta in a pot with plenty of water and salt, about a minute less than the manufacturer's instructions.
Filter and save the cooking water.
5 In a wide pan, put the olive oil, the sliced garlic and the chopped chili.
Fry over a high flame for 1-2 minutes, until the garlic and chili have softened a little but not golden.
6 Add the sardines, most of the lemon zest, 3/4 cup of the pasta cooking water, 2-4 tablespoons of lemon juice and the salt to the pan.
Bring to a boil and cook over a high flame for a minute.
Taste and add more salt to taste.
7 Add the cooked pasta, mix gently, and if you want, add more olive oil or more of the pasta cooking water if you want a creamier sauce.
8 Transfer to serving bowls and garnish with more lemon zest and the toasted bread crumbs.
You are also welcome to add herbs that you like such as parsley or basil leaves.
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