Marinara Pasta
Quick Recipes Simple Recipes Italian Pasta Fish and Seafood
Another quick recipe, under 20 minutes... Pasta with sardines!
Ingredients
200g long pasta (spaghetti or bavette)
1 small can of sardines in oil (125g)
45g tomato paste (from tube)
2 large cloves of garlic
1/2 teaspoon fennel seeds
2 heaping teaspoons capers in vinegar
1 tablespoon chopped fennel fronds
a little olive oil
salt, black pepper, chili
Servings: 2
Calories: 510 cal / serving
How to prepare marinara pasta
- Cook the pasta in plenty of salted water according to package instructions.
- In a large pan prepare the sauce. Drain 1 tablespoon of oil from the sardine can into the pan. Add 1 tablespoon of olive oil.
- Heat the oil and add the tomato paste. If you cannot dissolve it by simply stirring, add 2-3 tablespoons of water, it will help to mix. When the paste sizzles well and darkens slightly in color, add the crushed garlic and fennel seeds. Saute for 1 minute until the garlic smells nice.
* I specified tomato paste from a tube because I think it has a fresher taste, closer to the taste of tomatoes than the canned one; test both versions and see which you like better - Add the capers and sardines crumbled with a fork and mix. Simmer the sauce for 2 minutes. Sprinkle salt, grind black pepper and add chili if you want the pasta to be spicy. My sardines were already in spicy oil, I did not add more chili.
- Drain the pasta but reserve 100ml of the water.
- Put the pasta in the sauce, sprinkle a little salt and pour the water. Stir continuously over medium heat until the sauce starts to coat the pasta (about 2 minutes).
- Add the fennel fronds at the end and mix. They are also good reheated.
