Pasta con Le Sarde
Pasta with Sardines
For the topping
- 2 tablespoons extra-virgin olive oil Add to list
- 1/4 cup panko Add to list
- 1 teaspoon lemon zest Add to list
- 1 tablespoon lemon juice Add to list
- 1/4 cup minced fresh Italian parsley Add to list
- Salt Add to list
For the pasta and sauce
- Salt Add to list
- 1/4 cup extra-virgin olive oil Add to list
- 1 cup diced red onion Add to list
- 1 tablespoon minced garlic Add to list
- 1/2 cup diced celery Add to list
- 1/2 teaspoon red pepper flakes Add to list
- Pinch of salt Add to list
- 1 (4-ounce) tin sardines Add to list
- 1 (14-ounce) can tomatoes Add to list
- 1 teaspoon dried currants Add to list
- 1/3 cup roughly chopped toasted walnuts Add to list
- 1 pound fresh pasta Add to list
Bring a large pot of water to a boil and salt it heavily. While the water comes to a boil, make the topping and start the sauce.
To prepare the topping, heat a large skillet over medium-high heat. Add the olive oil and panko, and, stirring frequently, sauté the panko until it is golden brown, about 5 minutes. Transfer to a bowl and mix thoroughly with lemon zest, lemon juice, parsley, and salt to taste. Set aside.
To prepare the sauce, wipe out your skillet and heat the olive oil over medium-high heat. Add the onions, garlic, celery, red pepper flakes and a pinch of salt. Sauté until the vegetables start to soften, about 7 minutes. Add the sardines, tomatoes, currants and walnuts. Cook, stirring occasionally, for another 5 minutes.
While the sauce cooks, add the pasta to the boiling water and cook for about 3 minutes, or until it is not quite al dente. Drain through a colander, reserving 1/4 cup pasta water. Add the cooked pasta and reserved cooking water to the skillet with the sauce, turning the heat down to medium. Toss gently until the pasta has absorbed the sauce and is cooked to the al dente stage, 3 to 4 minutes more.
Serve the pasta in bowls with the lemon-panko topping and a drizzle of olive oil.
Recipe by, PCC Cooks instructor
Source: Adapted from Becky's cookbook "Good Fish: Sustainable Seafood Recipes from the Pacific Coast."