Pasta with Sardines and Pine Nuts in Tomato – Red Wine – Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
- Water (salt water)
- 100 g breadcrumbs
- 2 cloves garlic
- 3 cans sardines (oil sardines), skinless and bones
- 250 g sultanas
- 75 g pine nuts
- 200 ml red wine, dry
- 4 tablespoon tomato paste
- some olive oil
- salt
Print Recipe
Pin Recipe Instructions
- At the same time, put the water for the spaghetti in a sufficiently large saucepan and heat a large pan on the stove. Meanwhile, finely chop the garlic cloves.
- Put about 6 tablespoons of olive oil in the pan, let it get hot and then add the breadcrumbs. Stir again and again until the crumbs turn lightly brown. Put the finished breadcrumbs on an extra plate. Be careful not to get too dark!
- As soon as the water boils, add the spaghetti and lightly salt. Cook until al dente according to the instructions on the packet.
- In the meantime, put the pan back on the hob and fry the finely chopped garlic in a little oil at medium temperature until it turns golden yellow. Then add the sardines, pine nuts and sultanas. Cut up the sardines with a spatula.
- Fry everything for about 3 - 4 minutes and stir again and again so that the pine nuts don`t get too dark. Put the red wine and tomato paste in the pan, stir well and let it simmer for 4 - 5 minutes at a low temperature.
- Drain the spaghetti, add to the pan and mix with the sauce until all the ingredients are evenly distributed. Spread on the plates and serve with the breadcrumbs as a topping.
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