Follow by Email:
Like us on facebook


Thursday, March 29, 2012

Sicilian Pasta con Sarde - St. Joseph's Pasta





From the kitchen of One Perfect Bite...This is a simple, but classic, Sicilian pasta that has Arabic overtones. The sauce is made with tomatoes, fennel, raisins, sardines and pine nuts. It is usually spooned over a broad or tubular pasta and then topped with a generous sprinkling of toasted breadcrumbs. While I have chosen a simple toss and top application, some cooks prefer to create multiple layers using these ingredients. The breadcrumbs in the dish are used in place of cheese and at one time they actually served that function for the poor. They also have a symbolic importance for those who observe St. Joseph's Day. As you know, Joseph was a carpenter and the breadcrumbs that crown this dish are used because they resemble the sawdust that would be found on the floor of a carpenter's workshop. Pasta con sarde is also known as St. Joseph's pasta, and in those communities where his feast day is still celebrated, you'll find this pasta on family tables, as well as on symbolic altars set up to feed the poor. The dish is easy to make and the sardines give it a unique, though not unpleasant flavor. It, quite simply, tastes of the sea. Raisins are used in Sicilian cooking to provide sweetness and they pair beautifully with the fennel in this recipe. I hope you'll be adventurous and give this earthy peasant dish a try. I really think you'll enjoy it. Here's the recipe.

Pasta con Sarde - St. Joseph's Pasta...from the kitchen of One Perfect Bite adapted from the Cucina Deliziosa Cookbook

Ingredients:
Sauce
1 pound sardines, canned in olive oil
1/4 cup pine nuts, slightly toasted
1/4 cup olive oil
1/4 cup raisins
1/2 cup red wine
4 cloves garlic, minced
1 (28-ounce) can peeled Italian tomatoes packed in juice, undrained
3 tablespoons tomato paste
1 teaspoon crushed fennel seeds
2 teaspoons sugar
Salt and pepper to taste
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
1 pound papardelle or bucatini or linguine
St. Joseph's bread crumbs
Bread Crumbs
1 1/2 cups unseasoned breadcrumbs
1 teaspoon olive oil
1 teaspoon sugar

Directions:
1) To make sauce: In a large pot, saute garlic in oil for 2 minutes. Add undrained tomatoes and tomato paste. Cook over medium heat, stirring and breaking up tomatoes; let cook for about 10 minutes. Add raisins, wine, pine nuts, sardines, fennel seeds, sugar, salt and pepper. Cook at least 30 minutes over low heat. Stir in oregano and parsley and simmer 10 minutes more.
2) To make bread crumbs: Toast bread crumbs in olive oil in a frying pan set over low heat. Stir constantly to prevent burning. Remove from heat and add sugar.
3) Cook pasta according to package directions. Drain. Toss pasta with sauce. Sprinkle with bread crumbs and serve immediately. Yield: 6 servings.








One Year Ago Today: Baked Cod Oreganata

















Two Years Ago Today: Crock-Pot Apricot Jam

40 comments :

Dining Alone said...

what an interesting sauce, looks like a lot of flavor going on.

Ginny said...

I love the story behind this dish!

Cloudia said...

cool ideas!

Aloha from Honolulu
Comfort Spiral

> < } } ( ° >

Chiara Giglio said...

Lovely italian recipe! Have a good day Mary, blessings...

Lenia said...

It sounds very yummy and mediterranean!Have a lovely day,dear!

Food, Fun and Life in the Charente said...

We love sardines so this really interests me. Bookmarked for later in the week. Thanks Mary. Diane

Pegasuslegend said...

I love pasta with raisins in it! My moms brother even put them in his meatballs, when their family comes from California to visit I always make this dish.. The sardines make it a salty sweet flavor... just perfect yours is making my mouth water will try the recipes, he put cracker crumbs thats about the only difference!

Jeannie Tay said...

First time seeing a pasta dish topped with breadcrumbs, a cheaper alternative to cheese and with less calories! Looks delicious too!

The Café Sucré Farine said...

Such an interesting pasta dish - I think St. Joseph himself would have been quite pleased! I might have to smush up the sardines though - I can eat them if I don't know they're there and enjoy them quite a bit - but then maybe I just need to grow up :)

ImSoVintage said...

I'm not much of a sardine fan, but I love the story behind the dish. Have a wonderful day, Mary.
Hugs,
Laura

Kim said...

I love these pastas. Sicily is one of the places I would like to visit because the food is incredible.

Jenn said...

Ok, I have had a ton of pasta dishes in my life, but never one with raisins in it. LOVE these flavors, I bet this pasta is fantastic!

momto8 said...

so interesting all around! i have never made anything with sardines before...
I am your newest follower..pls follow back if you can.

Lois said...

I would love to try this. At first I thought the breadcrumbs were a bizarre addition, but you explained it so well!

GLENDA CHILDERS said...

I love the story behind this unique pasta dish.

I don't think I have ever cooked with sardines ... see how you are expanding our horizons.

Cathleen said...

I had a box of spaghetti that I wanted to use, but couldn't think of any sauce to make with it. This is perfect, I have found my solution, thank you!

Premalatha Aravindhan said...

wow thats really tempting:)

June said...

Pasta with breadcrumbs is one of our favorites - they add such a great texture. Must try this soon Mary, especially since Steve's a real sardine fan. Once again, thanks for the inspiration!

Susan Lindquist said...

This dish really does smack of humble food that has been dressed up with little touches that make it a festive dish ... a little sweetness, a little green, a bit of special treatment for the 'sawdust' - it all makes for such a special dish for celebrating St. Joseph! Great post!

Barbara F. said...

Hi Mary, I enjoyed this dish at a local restaurant in honor of St. Joseph's Day. It is one of my favorite pasta dishes,part of my family's heritage, and quite simply, soul food for me! This is a good and fairly authentic recipe. My grandmother used fresh sardines but they are not always easy to find. xo

FOODalogue said...

You did a really good job here. This is one of my favorite pastas and your recipe is quite authentic.

Jersey Girl Cooks said...

I have never made pasta like this before but would love to try it. Very interesting sauce. I love bread crumbs with pasta.

Deb in Hawaii said...

I LOVE all of the flavors in this pasta dish an I am a sardine fan--so I might just have to make it myself.
;-) Such a unique recipe.

A Paixão da Isa said...

hummm super bon whoua bisous

maha said...

awesome..it luks very tempting n yummy too..loved it....:-)
Maha

Juliana said...

Mary, such an interesting pasta dish...and from the ingredients list must taste fantastic...thanks for sharing it.
Hope you are having a fabulous week :)

Catherine said...

Dear Mary, I love this recipe. I would eat it right up!! Blessings my dear friend, Catherine xoxo

Joanne said...

I've heard of pasta con le sarde but have never actually had it! I love the sweet/savory combo in it...sounds so tasty.

Banana Wonder said...

OH thank you, Mary! I have been looking for a recipe like this for quite some time. I can't wait try it out. Love this combination of raisins and sardines! Soo exciting :-)

Cindy said...

Mary,thank's for visiting my blog,u made me so happy,and i hope u come again.

I Love your blog,u have wonderfull recipes,i will be back again!

Have a wonderfull day!
Blessings, Cindy

France@beyondthepeel said...

The flavors in here sound fantastic. I've never heard of this type before but I am drawn to all the interesting ingredient combinations. Sardines, pine nuts, raisins....so good. I look forward to trying it out.

Jeanette said...

I am a sardine lover, so will have to give this a whirl!

Jo-Lyn said...

Yummy!! I love pasta, even though I try to stay away as I'm trying to lose weight, I adore it!! =)

Ola said...

looks yummy-simple dish but full of flavours!


Life and travelling
Cooking

crabby said...

Hi. I have been searching for an authentic version of this recipe. The mother of my college roommate used to make this sauce and send it "home" with us to college. I wish I had asked her for her version. This seems very similar. I look forward to giving it a try. One question, when you add the canned sardines, do you use the oil that comes with them or just the fish? Thank you.

Mary said...

Crabby, I just use the sardines and discard the oil Have a great day. Blessings...Mary

~~louise~~ said...

Hi Mary!

I was looking for this recipe to post on my St. Joseph's Day board and was delighted to find it. Do you have it on one of your boards?

P.S. I tried to use your Pinterest Boards link to go to your boards but for some reason, it took me to someone else's board. You should probably check it. Her name is Ruth!

Thanks for sharing...I'm subscribing to your answers so I know what board to look on:) Louise

Mary said...

Louise, I have the pasta on the board Food for Body and Soul. Thanks for letting me know about the other problem. It's been fixed. Hope all is well. Blessings...Mary

~~louise~~ said...

Thanks Mary! It's been pinned. I also pinned your Irish Apple Barley Pudding, which sounds heavenly by the way:)

Thanks for sharing...

smkyqtzxtl said...

Eating it as we speak but topped with grated Romano, not breadcrumbs. Grew up on this dish, was feeling nostalgic and had to h ave " soul" food tonight for dinner. Half Sicilian and missing me familia.

AddThis

Related Posts with Thumbnails