Ingredients with Measurements:
- 1 pound spaghetti
- 1/2 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup raisins
- 1/2 cup pine nuts
- 1 can (15 ounces) sardines, drained and flaked
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup breadcrumbs
- 1/2 cup grated pecorino romano cheese
- Salt and pepper to taste
Special Equipment Needed:
- Large pot for boiling pasta
- Large skillet or wok for cooking sauce
- Colander for draining pasta
Step-by-Step Instructions:
1. Cook spaghetti according to package directions until al dente. Drain and set aside.
2. In a large skillet or wok, heat olive oil over medium heat. Add onion, garlic, and red pepper flakes. Cook until onion is translucent, about 5 minutes.
3. Add raisins and pine nuts to the skillet. Cook for another 2 minutes.
4. Add sardines and diced tomatoes to the skillet. Cook for 5 minutes, stirring occasionally.
5. Add cooked spaghetti to the skillet and toss with the sauce until well combined.
6. In a separate pan, toast breadcrumbs until golden brown.
7. Serve pasta with toasted breadcrumbs and grated pecorino romano cheese on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 650
Fat: 35g
Carbohydrates: 65g
Protein: 20g
Sodium: 600mg
Fiber: 5g
Substitutions for ingredients:
- Spaghetti can be substituted with any other type of pasta.
- Pecorino romano cheese can be substituted with parmesan cheese.
- Pine nuts can be substituted with almonds or walnuts.
- Raisins can be substituted with currants or dried cranberries.
Variations:
- Add chopped fennel to the sauce for a different flavor.
- Use canned anchovies instead of sardines.
- Add capers to the sauce for a briny flavor.
Tips and Tricks:
- Reserve some pasta water to add to the sauce if it becomes too dry.
- Toasting breadcrumbs in a separate pan prevents them from getting soggy in the sauce.
- Flaked tuna can be used instead of sardines.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet or microwave until heated through.
Presentation Ideas:
Serve pasta in a large bowl and sprinkle toasted breadcrumbs and grated cheese on top.
Garnishes:
Fresh parsley or basil leaves can be used as a garnish.
Pairings:
Serve with a side salad and garlic bread.
Suggested Side Dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the sauce is too dry, add some reserved pasta water.
- If the sauce is too watery, let it simmer for a few more minutes until it thickens.
Food Safety Advice:
- Make sure sardines are fully cooked before adding them to the sauce.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Pasta con le Sarde is a traditional Sicilian dish that dates back to the Arab rule of Sicily in the 9th century. It is a fusion of Arab and Italian cuisine, featuring sardines, raisins, and pine nuts.
Flavor Profiles:
Salty, sweet, and nutty.
Serving Suggestions:
Serve hot as a main dish.
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Region: Italian