Spaghetti with Sardines
Pasta and Pizza • Italian
Description
Spaghetti with Sardines
Ingredients
- Tomatoes 5 oz
- Canned Mackerel in Oil 5 oz
- Young Spinach "Belaya Dacha" 5 oz
- Spaghetti 10 oz
- Fennel 1 piece
- Lemon 2 pieces
- Ricotta cheese 0 oz
- Chili Flakes a pinch
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the tomatoes in half, scoop out and discard the seeds, then place them in a blender. Add the sardines (and the vegetable oil from the can), then blend until smooth, adding a little water if necessary.
Step 2
Coarsely chop the young spinach and transfer it to a colander.
Step 3
Cook the spaghetti in a large pot of boiling salted water according to the package instructions.
Step 4
Trim and keep the leafy tops of the fennel, then finely chop it, ideally using a mandoline. Add the fennel to the pot with the spaghetti in the last few minutes of cooking.
Step 5
Leaving a full cup of cooking water, drain the spaghetti and fennel in the colander along with the spinach to allow the spinach to wilt. Return the pasta, fennel, and spinach to the pot and toss with the sardine sauce.
Step 6
Squeeze the juice from 1 lemon, and if necessary, drizzle the pasta with a little of the cooking water.
Step 7
Season to taste with sea salt and black pepper, crumble the ricotta, and grate a little lemon zest, then sprinkle with the remaining fennel tops and chili flakes.
Step 8
Slice the remaining lemon into wedges and serve the spaghetti with lemon wedges.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!