Pasta with Sardines

Pasta with Sardines is an easy entree any one can prepare quickly with pantry staples of pasta and bottled (or tin) sardines. These are ingredients which are often in most homes. Saute the sardines with garlic, shallots and tomatoes, plus a spritz of lemon and a splash of wine. This combination with the addition of leafy greens, plus the pasta makes for a wholesome, scrumptious meal. This is a recipe from The Quirino Kitchen by Constante G. Quirino.

Cook Time10

Total Time10

Course: Dinner, Fish, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Pasta with Sardines

Servings: people

Calories: 126kcal

Author: Elizabeth Ann Quirino

Equipment

Large stockpot - for pasta
colander, to drain pasta
Large skillet or saucepan, about 12 inches diameter

Ingredients

10 ounces dried Pappardelle pasta, cook according to package directions; save 1/2 cup pasta water for saute
2 Tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 whole shallot, sliced
1 bottle (220 gm) Spanish-style sardines in corn oil; about 1 cup, drained
1 cup cherry tomatoes, sliced in halves
1 cup pitted black olives
1 Tablespoon capers
1 Tablespoon lemon juice
2 Tablespoons white wine
2 to 3 cups baby spinach or kale; washed
1 pinch salt
1 pinch ground black pepper
1/2 cup fresh basil leaves; washed; chopped about a handful

Instructions

Cook pappardelle pasta according to package directions in boiling water with salt. My package instructions were for 5 minutes.
When cooked, drain and reserve about 1/2 cup pasta water. Set pasta aside.
In a large skillet, over medium high heat, pour the oil.
Saute the garlic, shallots and tomatoes till soft for about 1 to 2 minutes.
Add the drained sardines. Using a cooking spoon, crush the sardines in smaller pieces.
Pour the lemon juice, wine, and about 1/2 cup pasta water. Blend ingredients.
Add the olives and capers.
Add the leafy greens and mix well. As soon as the greens wilt in 1 to 2 minutes, add the pappardelle pasta to the rest of the ingredients.
Mix well so that the sardine mixture coats the pasta and tomatoes and greens are distributed evenly.
Prepare basil by washing and rinsing the leaves. Remove the stems. Pat dry with paper towels. Stack the leaves on top of one another. Then, roll the stack. Slice the rolled leaves into strips.
Toss in the fresh basil and incorporate well. Season with a pinch each of salt and pepper.
Serve while warm with some bread.

Cook's comments:

I used pappardelle for this recipe, but you can substitute with any pasta you prefer, for the same amount. Follow package directions for cooking.
You can also substitute the leafy green vegetables for what's in season or your preference.
For sardines, you can substitute about 2 tins if you don't have bottled ones.

Nutrition