Spaghetti with sardines
4 servings
30 minutes
Spaghetti with sardines is a vivid example of Mediterranean cuisine that combines the tenderness of pasta with the rich flavor of seafood. The dish originated in the coastal regions of Italy, where sardines are a popular fishing product. It is renowned for its freshness and balanced flavors: the sweetness of tomatoes, the spiciness of fennel, and the heat of chili pepper intertwine harmoniously. Lemon juice adds a light acidity, while ricotta provides creaminess. This is an ideal option for those wanting to try a traditional Italian combination without overloading the dish with complex ingredients. Serving with lemon wedges adds freshness, and spinach gives a pleasant texture. Spaghetti with sardines embodies simplicity and sophistication in one dish that can be enjoyed in family gatherings or dinner with friends.
1
Cut the tomatoes in half, remove and discard the seeds, then place them in a blender. Add the sardines (and the vegetable oil from the can), then blend until smooth, adding a little water if necessary.
- Tomatoes: 200 g
- Sardines in oil: 120 g
2
Chop young spinach coarsely and transfer it to a colander.
- Baby spinach: 200 g
3
Cook spaghetti in a large pot of boiling salted water according to the package instructions.
- Spaghetti: 300 g
4
Trim and leave the leafy tops of the fennel, then chop it very finely, ideally using a mandoline. Add the fennel to the pot with the spaghetti in the last few minutes of cooking.
- Fennel: 1 piece
5
Leaving a full cup of water from boiling, drain the spaghetti and fennel with the spinach to let the spinach wilt. Return the pasta, fennel, and spinach to the pot and mix with sardine sauce.
6
Squeeze juice from 1 lemon, and if necessary, sprinkle the paste with a small amount of cooking water.
- Lemon: 2 pieces
7
Season to taste with sea salt and black pepper, crumble the ricotta, and grate a bit of lemon zest, then sprinkle with the remaining fennel tops and chili flakes.
- Salt: to taste
- Ground black pepper: to taste
- Ricotta cheese: 20 g
- Chili flakes: pinch
8
Cut the remaining lemon into wedges and serve the spaghetti with lemon wedges.
- Lemon: 2 pieces
