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10-minute pasta and sardines
Savory recipes
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Under 30 minutes
Easy
Casserole
Prep time
10 minutes
Cooking time
10 minutes
Serves
4 people
Method
- For the pasta: Cook in a large pot of salted boiling water for the amount of time indicated on the package
- For the sauce: Remove the bones from the sardines, then heat the sardines in their oil
- Cut the bread into small cubes, then brown in a frying pan with some olive oil and the pine nuts
- Once the pasta is cooked, save a ladleful of cooking water.
- Add the pasta, drained capers, and sardines and oil to the pan with the pine nuts and croutons. Coat the pasta well and serve immediately
- Serve in a soup dish, in the original sardine cans as appetizers, or eat directly from the saucepan if you don't want to share! Sprinkle with Parmesan and Espelette pepper before serving
Ingredients
- 350 g (12.3 oz) spaghetti or fettuccini
- 2 cans of sardines in olive oil, with or without spices
- 12 small pitted black olives (optional)
- 2 tbsp pine nuts
- 2 tbsp capers in vinegar
- 1 slice of French sourdough bread
- 100 g (1 cup) grated Parmesan cheese
- 8 tbsp olive oil
- 1 tsp Espelette pepper
- Coarse salt
Utensil
Saucepan
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
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