"A great pasta dish for those who like seafood with their pasta. This dish is not only fast and easy to prepare, it is delicious and it is of regional Spanish-Italian authenticity. Red wine or beer is the beverage of choice." — SONNYCHIBA
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dry fettuccine pasta
yellow onion, chopped
1 (3.75 ounce) can
sardines in tomato sauce
red pepper flakes, or to taste
freshly grated Parmesan cheese
I used 4 cloves garlic and sardines in olive oil (drained), and 4 TB tomato and basil pasta sauce. My husband (who is not a fish fan) absolutely loved it! I loved not only the taste, but it was very quick to prepare!
This was a good recipe to use some leftover pasta and a few scraps from the cupboard and fridge, and made a decent lunch for two. I added some leftover black olives and reconstituted sundried tomatoes, upped the garlic and threw in some carrot matchsticks for balance and appearance. I like the distinct taste of seafood that you get, but I think canned sardines are not substantial enough to provide the texture and spectrum of flavor that you expect from seafood pasta. My boyfriend said that it would be great without the "mystery meat" qualities of the sardines. This is a great base recipe, and I think I may try again and add some rinsed canned shrimp or some leftovers from a seafood dinner. Final verdict: this is a nice filling $2 meal (less if leftovers/scraps) but don't expect the world from it.
A word of caution: canned sardines will stink up your house when heated (if you've ever been to a wharf in the summer, you know the smell). Prepare some scented candles/inscense if expecting company.
If you're looking for an easy,cheap, but unusual meal, this is it!(...if you like sardines) I altered the recipe to use what I had on hand. Instead of the sardines in tomato sauce, I added sardines in olive oil ,one small tomato, 2 t of tomato sauce, and a splash of red wine.I cooked less pasta to serve two, so it was probably a lot more "sardiney" than the original recipe. I'll definately make it again!
Very tasty dish and oh so cheap! Both hubby and I loved it. I added chopped black olives and 2 tblsp of Tomato Sauce.
Really good! I used sardines in soybean oil, and just skipped the whole tomato bit, and it still came out fine. Also, when the sardines are in the pan, you can either stir them a lot as they heat and they can turn into a mushier sauce, or just gently turn them for more large chunks of fish in your dish. Either way- delicious! I didn't have any onion, but I added half a cup of chopped fresh parsley and the parmesan straight into the pan when the flavors "absorb." SO tasty!!
This recipe is five stars because it is so easy to prepare, & It has a really unique flavor. If you like seafood, try it!!!
I actually thought I invented this recipe))) I have it probably every couple weeks since there are usually lots of canned sardines in olive oil in my pantry))) No lemon,onion and garlic for me though but I add some lettuce/cabbage for crunch. Very versatile like any pasta dish - you can add any veggies you want and if you don't like tomato sauce just use plain sardines in olive oil. Also almost any cheese would do. With whole wheat pasta even healthier!
The lemon juice makes this dish! I never would have thought to use lemon juice, but it tasted really plain, blah, before adding it. Used inexpensive herring in hot tomato sauce, two cans for two servings (can says one serving per can).
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta De Sardine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 115
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