Pasta with Sardines and Zucchini
The aroma of Italian pasta, somewhere by the seaside. But the taste will surprise you with something unusual. An ingredient that doesn't belong to Italian cuisine. It's the sesame paste that pairs beautifully with both zucchini and sardines, adding a little creaminess to the sauce. Let's see who dares to try this combination!
Ingredients
2 small zucchini (approx. 200g)
200g long pasta (I used linguine)
50g canned sardines (in oil or natural)
30g sesame paste (tahini)
1/2 small bunch of parsley
2-3 sprigs of dill
2 cloves of garlic
1/2 lemon
2.5 tablespoons olive oil
salt, black pepper, chili flakes
Servings: 2
How to prepare pasta with sardines and zucchini
- Choose young zucchini so they have thin skin and not too many or large seeds in the center. Wash and partially peel the skin only if they are not organic. Cut into thin slices (like potato chips; about 1mm) with a knife or even easier, using a mandoline slicer to get even slices. Sprinkle with salt and leave on paper towels until needed (minimum 5 minutes). Then pat dry with towels.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
- Chop the herbs. Mash the sardines with a fork (if they have bones, remove them before mashing). Put the sesame paste in a small cup and mix with 2 tablespoons of hot pasta water, just enough to make the paste more fluid and not sticky.
- Heat a large pan and drizzle 1/2 tablespoon of oil (just enough to coat the bottom well). Add the zucchini slices and 1 crushed garlic clove and saute over high heat, stirring frequently, for just 1 minute until they soften slightly. Don't leave them longer or they'll turn mushy. The zucchini should remain crispy! Transfer the zucchini to a bowl.
- In the pan, add 2 tablespoons of oil and 1 crushed garlic clove. Saute for 30 seconds until fragrant, then add the mashed sardines, chili flakes to taste and plenty of freshly ground black pepper (about 20-25 turns). Saute for another 2-3 minutes until the sardine pieces brown slightly.
- Add the chopped herbs and saute for 1 more minute.
- Add the drained pasta, sprinkle with salt and continue to mix so the pasta is coated with sauce.
- Turn off the heat and add the sesame paste. Mix well. Taste for salt.
- Finally add the zucchini, the zest from 1/2 lemon and the lemon juice and mix just a few more times. Serve immediately.
