Pasta con Le Sarde

Pasta with Sardines

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free


For the topping

For the pasta and sauce


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 Becky Selengut, PCC Cooks instructor

Source: Adapted from Becky's cookbook "Good Fish: Sustainable Seafood Recipes from the Pacific Coast."

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More about: pasta, sardines, tomatoes


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