Pasta con Le Sarde (Pasta with Sardines)

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corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

Fresh pasta finishes cooking in the sauce, in this weeknight dinner.

Ingredients

For the topping

For the pasta and sauce

Preparation

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 oil and breadcrumbs. Stirring frequently, sauté breadcrumbs until golden brown, about 5 minutes. Transfer to a bowl and mix thoroughly with lemon zest, juice, parsley and salt. Set aside.

To prepare the sauce, wipe out the skillet and heat oil over medium-high heat. Add onions, garlic, celery, red pepper flakes and a pinch of salt. Sauté until vegetables start to soften, about 7 minutes. Add sardines, tomatoes, currants and walnuts. Cook, stirring occasionally, for another 5 minutes.

While the sauce cooks, add 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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