I have been reading a lot lately about the health benefits of sardines and trying to work them (and similar fish such as mackerel) into my cooking repertoire. This recipe utilizes sun-dried tomatoes; their sweetness stands up well to the oils (omega-3!) and saltiness of the fish. If you do not have any vegetable or poultry stock available try orange juice for a fresh citrus twist.
- 8 oz dried Pasta (i use fusili or penne, but choose your favorite)
- 2 TB Lucini Premium Select Extra Virgin Olive Oil
- 1 small red Onion, chopped
- 2 TB Garlic, minced fine
- 3 TB Pine Nuts (or Flax Seeds)
- 1 can Sardines in olive oil (3.75 oz), chopped large
- 1/2 C Vegetable Stock (Chicken Stock will also work)
- 1 dried Chili pepper, crushed
- 1/4 tsp Black Pepper, ground
- 1/2 tsp dried Oregano
- 1/4 C Sun-Dried Tomatoes (dried or olive oil-packed)
- 1/3 C Lucini Organic 3 Year • Parmigiano Reggiano
Boil a large pot of well salted water.
As the pasta is reaching boil, heat the olive oil in a large skillet or pan over medium heat. Add the onion, and cook for 3-4 minutes until translucent, then add the garlic and pine nuts; cook for two more minutes.
Add pasta to the boiling water and cook until almost tender (‘al dente’).
Stir in the stock, chili pepper and oregano. Bring to a boil and reduce stock by a half. Add the sardines and sun-dried tomatoes and when they heat through, reduce heat to low, and simmer until the pasta is ready.
When the pasta is ready, drain well and add it to the sardines. Turn the heat off and mix well in the pan. Let stand for 2 minutes to absorb the flavors of the sauce. Add the parmesan and mix again. Divide onto serving plates, and top with more grated Parmesan cheese, if so desired.