TALL Blonde took a classic Sicilian Sardine Pasta recipe and made it her own. The addition of the cremini mushrooms and dry white wine may be omitted if you want to be a purist. NOTE: Do not skip the anchovy fillets, this is where all the flavor lies. Salt has been omitted due to the saltiness of capers and anchovy fillets, not even the pasta water was salted. Your palette may require some extra salt. Serves 2 dinner portions.
6 oz. spaghetti pasta (classic), or rotini shaped pasta - gluten free
1-4 oz. can of sardines
1 small onion, 1/2 inch chop
1 cup sliced cremini mushrooms, or any mushroom of your choosing
2 anchovy fillets, super finely diced
1 tea. capers
Lemon zest from 1/2 lemon
1/8 tea. red pepper flakes
1/4 cup dry white wine (Sauvignon Blanc, Pinot Grigio)
1/4 cup flat leaf parsley, chopped
EVOO
If you have all ingredients laid out and prepped, begin with boiling the pasta. In 8 minutes when the pasta is done, the remaining sauteed ingredients will be ready to combine.
Add pasta to large pot of boiling water.
In a wide flat saute pan add extra virgin olive oil until hot and shimmery. Add chopped onion and fry until soft, then add sliced mushrooms and continue to saute. As the edges start to color add remaining ingredients except chopped parsley, and allow flavors to meld.
When pasta is cooked, reserve some pasta water and add cooked pasta to mushroom/sardine mixture along with fresh chopped parsley. Stir well for one minute to combine evenly. If mixture is too dry to your liking add some reserved pasta water or white wine. Remember Friday is "fish day" and a tasty source of omega 3.
OPTIONS:
Additional 4 oz. can of sardines
Canned smoked sardines
*Smoked Trout fillets, smokiness gives illusion of bacon
Toasted pine nuts
Toasted/seasoned bread crumbs
Fresh tomatoes - diced
Fresh cracked black pepper
Sliced black olives
Parmesan cheese
*TALLBlondes favorite option
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