Pasta con Sardine

Pastas and Stir-fries.
If there is any single dish known to be authentic Sicilian, it's this one. Today, fresh sardines are available outside the Mediterranean area, and they work best for this recipe. If you use canned, however, choose sardines in olive oil.

Pasta con Sardine


Quantity Ingredients
1/2 lb fresh medium filleted sardines
5 tbsp extra virgin olive oil
2 cloves garlic, sliced thin
1 (6-oz) can tomato paste
1 sprig fresh oregano
5 fresh basil leaves
Sicilian sea salt & fresh ground pepper to taste
1 lb pasta (perciatelli or pappardelle)
freshly grated Pecorino Romano cheese


1. Cut sardines into 1" pieces. In a saucepan, heat olive oil and garlic over medium heat. Saute until garlic is slightly golden (not burnt). Add sardines, continue to saute and stir until consistency is almost a paste (about 7 minutes). 2. Add tomato paste and use can to add 3.5 cans cold water to the sardine mixture. Bring to a boil. Add fresh oregano leaves, basil, and salt and pepper to taste. Lower heat and simmer until thick, about 40 minutes. 3. Cook the pasta al dente, toss with the sauce, and serve with grated cheese on the side. Serves 4