Pasta con Sardine (Pasta with Sardine Sauce)

Recipe by � Chef Kieto Valentino


(Serves about 4)
1/2 Pound Select Sardines (or use Anchovies)
5 tablespoons of Extra Virgin Olive Oil
2 Cloves Garlic, sliced thin
6 Ounce Can Tomato Paste
1 Sprig Fresh Oregano
5 Fresh Basil Leaves
Freshly grated Parmesiano Romano Cheese
Sicilian Sea Salt & Fresh Ground Pepper to Taste
1 Pound of Pasta (Perciatelli or Pappardelle)

If there is any one single dish known to be authentic Sicilian, its this one. Even today, it�s still a very popular dish. The great thing is that today, fresh sardines are available outside the Mediterranean area, and fresh sardines are the best for this recipe, but if you buy them canned, get the best ones you can find. As usual, there are many variations of this dish, this is the more simpler one, some even add in some anchovies along with the sardines for extra flavor.

Cut sardine fillets into 1" pieces. In a saucepan, put 6 tablespoons of olive oil and garlic over medium heat. Sauté until garlic is slightly golden (not burnt). Add sardines, continue to sauté and stir until its almost like a paste (about 7 minutes or so).

Now is a good time to start boiling a large pot of cold water over high heat for the pasta. To the saucepan, add tomato paste and use the can to measure 3.5 cans of cold water, then bring to a boil. Add in the fresh oregano (leaves only), basil, raisins, and lower the heat. Salt and pepper to taste. Simmer the ingredients are thick, about 40 minutes.

Boil the pasta until al dente (firm but not hard or uncooked, and not overcooked). And toss together with the sauce. Serve with grated cheese on the side.

This recipe is excellent! Bon Appetite!


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