Oil Sardine Spaghetti
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spahetti or other noodles
- 15 olives, black, with stone
- 1 can sardines, pickled in oil
- 3 tablespoon olive oil
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 0.5 tube ½ tomato paste
- 1 clove garlic
- water
Print Recipe
Pin Recipe Instructions
- Put on salt water for pasta. Drain the oil sardines. Peel the garlic clove. Stone the olives according to taste (I`ll leave it on).
- Let the olive oil get hot in a separate saucepan. Let the garlic clove turn color in it, then remove it.
- Now add the pasta to the cooking water.
- Roast the tomato paste in the perfumed oil and fry it, stirring constantly. Deglaze burnt-in food from the pasta water with a few tablespoons and remove with a wooden spoon. Repeat this process a few times, then add the sardines and continue toasting while stirring / deglazing. Just before the pasta is done cooking, put the olives in the saucepan. Salt, pepper and remove from heat.
- Pour off the cooked, firm pasta and add it to the sauce - you can use plenty of cooking water. Stir everything well and let it soak for five minutes, covered. Stir again.
- Arrange on pasta plates and drizzle with a few spritzes of olive oil just before serving.
- This dish is very easy to prepare, the ingredients are cheap everywhere and it has a very Mediterranean and fishy taste (tastes like the sea) - nobody would guess on sardines.
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