Pasta with Sardines

Delight your taste buds with this delicious and quick pasta recipe that features the delightful combination of savory canned sardines, pine nuts, and sweet currants. In just 30 minutes, you can enjoy a wholesome and flavorful meal that is perfect for any day of the week. While grilling or broiling fresh sardines and removing the bones can be a wonderful option if you have the time and energy, this recipe highlights the convenience and taste of good-quality canned sardines packed in olive oil. The addition of toasted pine nuts and soaked currants adds a delightful contrast of textures and flavors, while the optional grated lemon zest provides a subtle citrusy note. Perfectly paired with bucatini or your choice of cut pasta, this dish is a must-try for seafood enthusiasts and those seeking a quick and satisfying pasta meal.

MAKES: 4 servings

TIME: 30 minutes with canned sardines

INGREDIENTS:

• Salt
• 1/4 cup currants
• 1/4 cup pine nuts
• 1/4 cup extra virgin olive oil
• 1 large onion, chopped
• Freshly ground black pepper
• 1 pound bucatini or cut pasta, like penne or farfalle
• 4 cans sardines, packed in extra virgin olive oil (about 1 pound)
• 1 teaspoon grated lemon zest (optional)
• 1/2 cup chopped fresh parsley leaves, plus parsley for garnish

INSTRUCTIONS:

1. Bring a large pot of water to a boil and add salt to it. This salted water will be used to cook the pasta later. Meanwhile, soak the currants in warm water to cover, allowing them to plump up.
2. In a large dry skillet over medium heat, toast the pine nuts, shaking the pan occasionally, until they turn lightly browned, which should take just a few minutes. Once toasted, remove the pine nuts from the skillet.
3. In a medium skillet or saucepan over medium heat, add the extra virgin olive oil. Once the oil is hot, add the chopped onion and cook, stirring occasionally, until the onion softens, which should take around 5 to 10 minutes. Season the onion with salt and freshly ground black pepper. While the onion cooks, start cooking the pasta in the boiling water.
4. Drain the currants and add them to the onion in the skillet, along with all the toasted pine nuts (reserving a tablespoon for garnish), the sardines (along with their oil), and the optional grated lemon zest, if using. Gently stir the mixture until it is heated through, which should take just a couple of minutes. Cover the skillet and keep the sauce warm until the pasta is ready.
5. Once the pasta is tender but not mushy, drain it, reserving a little of the cooking water. Place the cooked pasta in a large bowl, and add the sardine sauce and the chopped fresh parsley. If needed, add some of the reserved cooking water to adjust the consistency of the sauce. Taste the dish and adjust the seasoning according to your preference.
6. Garnish the pasta with the remaining chopped parsley and reserved pine nuts.

TIPS:

• When using canned sardines, opt for good-quality ones packed in extra virgin olive oil, as they provide the best flavor and texture.
• You can customize this dish by trying different types of pasta shapes or adding other ingredients like capers or olives for an extra layer of flavor and texture.

This delightful Pasta with Sardines, Pine Nuts, and Currants recipe offers a harmonious blend of flavors and textures that is sure to please seafood enthusiasts and pasta lovers alike. The convenience of canned sardines paired with toasted pine nuts and plump currants creates a delightful contrast that elevates this pasta dish to a whole new level. Whether you’re seeking a quick and flavorful weeknight meal or a new seafood pasta favorite, this recipe is bound to impress with its simplicity and delectable taste.