A delicious twist on the classic southern Italian dish of Pasta con le Sarde. Made using staple pantry ingredients and taking no longer than 15 minutes from pot to plate, Pasta con le Sarde is an absolute favourite lunch to enjoy al fresco with a glass of chilled Pinot Grigio.
• 250g Serena Capelli D’Angelo pasta
• 1 x 400g tin Serena chopped Italian Tomatoes
• 1 x 400g tin Serena Italian Whole Cherry Tomatoes
• 1 x 70g tin Serena Tomato Paste
• 1 large brown onion, peeled and finely chopped
• 200g whole black olives, drained
• 50g Serena Capers in Vinegar, drained
• 6 brown anchovy fillets
• 4 large cloves of garlic, peeled and finely grated or crushed
• 4 sprigs of fresh oregano or 10ml dried oregano
• 15ml Serena Red Wine Vinegar
• 25ml white grappa or vodka
• 200g (two tins) of sardines in oil
• Extra virgin olive oil
• Coarse sea salt and black pepper
• A handful of fresh flat-leaf parsley, roughly chopped
• Parmesan cheese, for serving
Add a glug of olive oil to a large saucepan and fry the onion over medium to low heat until soft and translucent. Add in the anchovy fillets, olives (pit them before cooking if desired) and capers and cook gently for a few minutes.
Deglaze the pan with the red wine vinegar. Season the mixture with a crack of black pepper then pour over both tins of tomatoes.
Stir through the tomato paste and add in the garlic. Strip the oregano leaves from the stalks and add to the sauce – spoon in the dried oregano if not using fresh.
Pour in the grappa or vodka and season with salt and pepper if necessary. Leave the sauce on a very low heat to simmer and thicken slightly.
Remove the sauce from the heat and very gently stir through the sardines, retaining the oil left in the tins.
The sardines shouldn’t cook in the sauce, but rather be added at the very end. Feel free to reserve one or two fish to garnish the top of the dish with.
Fill a large pot with water and add a glug of olive oil and grind of salt. Set the pot over high heat. When boiling, add in the Capelli D’Angelo and cook for 3 minutes for al dente.
Drain the pasta, reserving a little of the cooking water to loosen the sauce. Return the drained pasta to the empty pot, along with the reserved cooking water and oil from the tinned sardines.
Spoon over the sauce and gently stir through the pasta.
To serve, dish the Pasta con le Sarde on to warmed plates, drizzle with olive oil and scatter over a little grated Parmesan and chopped parsley.