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Pasta Con Sarde (Pasta with Sardines)

Pasta Con Sarde (Pasta with Sardines)

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Mama Adg

Mama Adg

This dish is super fast and easy, made from a recipe that has been passed down from relatives in Italy. The leftovers taste great cold, too!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 1046 kcal
  • 52%
  • Fat:
  • 52.4 g
  • 81%
  • Carbs:
  • 106.5g
  • 34%
  • Protein:
  • 35.9 g
  • 72%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 930 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
  2. Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CORNICHON
29

CORNICHON

7/14/2009

Whatever this is, "Pasta con le Sarde" it ain't. Noodles with anchovies, perhaps, but the real Pasta con le Sarde is a dish with centuries of Sicilian heritage and deserves better.

HealthyKids'Cook
26

HealthyKids'Cook

11/19/2008

Sorry - I could not eat this and I like sardines. This was way too fishy and wierd. Could not find any way to blend the flavors to my liking. Luckily, the ingredients were cheap, so it wasn't too big a loss. My boyfriend said, "I think there's a reason why sardines are not used more widely..." I'm sticking to the sardine as low-mercury tuna subsititute for dips and spreads. High in omega 3's, but not an especially versatile ingredient.

LINDA MCLEAN
19

LINDA MCLEAN

2/3/2010

I don't know whether this is authentic or not but what I do know is that we loved it! For those who said the dish tasted fishy, make sure you buy a good brand of sardines like "Season." I found I didn't need nearly as much olive oil as called for and to brighten the flavor, I squeezed in the juice of a half of a lemon. So delish and thank you!!

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