Reese Sardine Pasta Salad
Preparation Time: 5 min
Cooking Time: 15 min
Serves 4
INGREDIENTS
- 2 cups bucatini or other long dried pasta
- 2/3 cups DaVinci extra virgin olive oil
- 2 cups (140g) fresh breadcrumbs
- 1 large onion, finely chopped
- 1 small fennel bulb, finely chopped, fronds reserved
- 1 1/2 tbs tomato paste
- 4 Reese Flat Fillets of Anchovies, drained on paper towel
- 1/4 cup (60ml) white wine
- 12 fresh Reese Skinless & Boneless Sardines
- 1/3 cup (55g) sultanas
- 1/3 cup (50g) pine nuts, toasted
- Generous pinch saffron threads
DESCRIPTION
This sardine pasta salad is a simple-to-make, tasty lunchtime meal. This recipe includes great flavors from very unique ingredients. You don’t want to miss out on this delicious meal!
DIRECTIONS
1.Cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1 cup (250ml) water.
2.Meanwhile, heat half the oil in a frypan over medium heat, then add breadcrumbs and cook, tossing, for 2-3 minutes until golden. Transfer crumbs to a bowl and wipe pan clean.
3.Heat remaining oil in the pan over medium heat.3.Heat remaining oil in the pan over medium heat.
4.Add onion and fennel, and cook, stirring, for 2-3 minutes until translucent. Add tomato paste and cook, stirring, for a few seconds. Add anchovies and cook, stirring, for 1 minute or until melted and combined. Add wine and bring to a simmer. Add sardine fillets, sultanas, pine nuts and saffron, then stir to combine. Add enough of the reserved cooking water to loosen the mixture, then cook, stirring occasionally, for 5-6 minutes until slightly reduced. Season, then toss sauce with the bucatini.
5.To serve, scatter the pasta with the toasted breadcrumbs and top with the reserved fennel fronds.
2.Meanwhile, heat half the oil in a frypan over medium heat, then add breadcrumbs and cook, tossing, for 2-3 minutes until golden. Transfer crumbs to a bowl and wipe pan clean.
3.Heat remaining oil in the pan over medium heat.3.Heat remaining oil in the pan over medium heat.
4.Add onion and fennel, and cook, stirring, for 2-3 minutes until translucent. Add tomato paste and cook, stirring, for a few seconds. Add anchovies and cook, stirring, for 1 minute or until melted and combined. Add wine and bring to a simmer. Add sardine fillets, sultanas, pine nuts and saffron, then stir to combine. Add enough of the reserved cooking water to loosen the mixture, then cook, stirring occasionally, for 5-6 minutes until slightly reduced. Season, then toss sauce with the bucatini.
5.To serve, scatter the pasta with the toasted breadcrumbs and top with the reserved fennel fronds.