Spaghetti with sardines and pine nuts
3 servings
20 minutes
Spaghetti with sardines and pine nuts is a vibrant embodiment of Sicilian cuisine, where seafood blends with subtle nutty notes. The dish's origins trace back to Italy's coastal regions, where fish has always been a key ingredient in culinary traditions. Tender sardine fillet sautéed with onions and garlic reveals a richness of flavor, while lemon zest adds freshness and a hint of acidity. Pine nuts bring a pleasant crunch that complements the silky texture of the pasta. This recipe is perfect for a light dinner or festive table, and its aroma evokes memories of the sea breeze. Served hot with extra parsley and a pinch of black pepper, it creates a harmony of flavors worthy of the finest Italian restaurants.
1
Slice the onion into feathers. Toast the nuts in a dry skillet. Remove the dorsal fins and rib bones from the sardine fillet.
- Red onion: 1 head
- Toasted pine nuts: 100 g
- Sardine fillet: 8 pieces
2
Heat oil in a pan, sauté the onion until soft, add chopped garlic. Immediately after, add the fish and reduce the heat. Simmer for 4-5 minutes.
- Olive oil: 5 tablespoon
- Red onion: 1 head
- Garlic: 2 cloves
- Sardine fillet: 8 pieces
3
Boil the pasta in the usual way simultaneously.
- Spaghetti: 300 g
4
Add 1/3 of lemon zest, juice of 0.5 lemon, nuts, parsley, salt, and pepper to the fish.
- Lemon: 1 piece
- Toasted pine nuts: 100 g
- Chopped parsley: 2 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
5
Once the spaghetti is ready, drain it in a colander, let the water drip, and then mix it with the fish. Sprinkle the dish with ground black pepper and the remaining parsley.
- Spaghetti: 300 g
- Ground black pepper: to taste
- Chopped parsley: 2 tablespoons
