Our  Monthly Recipe

Pasta With Sardines

Ingredients:

• Salt

• ¼ cup currants

• ¼ cup pine nuts

• 0,6 dl extra virgin olive oil

• 1 large onion, chopped

• Freshly ground black pepper

• 450 grams bucatini or cut pasta, like penne or farfalle

• 4 cans sardines, packed in extra virgin olive oil (about 450 grams)

• 1 teaspoon grated lemon zest (optional)

• ½ cup chopped fresh parsley leaves, plus parsley for garnish

Steps:

1. Bring a large pot of water to a boil and salt it. Soak the currants in warm water to cover. Toast the pine nuts in a large dry skillet over medium heat, shaking the pan occasionally, until lightly browned, just a few minutes; then remove them.

2. Put the olive oil in a medium skillet or saucepan over medium heat. When hot, add the onion. Cook, stirring occasionally, until softened, 5 to 10 minutes; sprinkle with salt and pepper. Start cooking the pasta.

3. Drain the currants and add them to the onion, along with all but 1 tablespoon of the pine nuts, the sardines (with their oil), and the zest if you're using it. Cook, stirring gently, until heated through, just a couple minutes. Cover and keep warm until the pasta is ready.

4. When the pasta is tender but not mushy, drain it, reserving a little of the cooking water. Put it in a bowl and add the sardine sauce and the parsley; add some of the reserved cooking water if necessary. Taste and adjust the seasoning, then garnish with the remaining parsley and pine nuts.

Variations:

Pasta With Fresh Sardines

Start with about 700 grams of fresh sardines and grill or broil according to the directions for Broiled Fish Fillets (and a Lot Else) or Grilled Fish Fillets or Steaks. When cooled enough to handle, remove the bones, trying to leave the flesh in big pieces. Then substitute the fresh sardines for the canned.