Pasta With Sardines
- Carbohydrate 16.2422815152156 g
- Cholesterol 0 mg
- Fat 1.62913353568745 g
- Fiber 3.52137575086437 g
- Protein 3.07272766073359 g
- Saturated Fat 0.244112791466748 g
- Serving Size 1 1 Serving (251g)
- Sodium 300.017876902276 mg
- Sugar 12.7209057643512 g
- Trans Fat 0.144054838930618 g
- Calories 81 calories
Step-by-step
- In heavy saucepan, saute onions in oil until translucent; add anchovies. fry slowly.
- Add tomato paste, puree, sauce, water, salt, pepper and basil
- Simmer uncovered on moderate heat for one hour
- Add undrained can of Cuoco Sarde Sauce, cover and continue cooking over moderate heat another hour until thick.
- Serve over pasta.
Deep brick-red sauce clings tightly to strands of bucatini, carrying the distinct, savory punch of slow-cooked anchovies and concentrated tomatoes. Achieving this rich consistency requires careful attention to gear and heat management.
Heavy Bottoms Prevent Scorching
A thick-walled enameled cast-iron Dutch oven is mandatory here. Simmering tomato puree, paste, and sauce for two solid hours creates intense heat spots that will burn thin aluminum pots instantly. Lower the burner to a gentle bubble, maintaining a temperature where sporadic steam breaks the surface rather than an aggressive boil.Managing Volume in Compact Spaces
Eight servings of sauce demand a six-quart vessel to accommodate the initial addition of three chopped onions and multiple cans of liquids without splashing. Stir frequently with a flat-edged wooden spatula to scrape the bottom clean during the second hour after incorporating the seasoned sarde paste.Balancing the Plate
Pair this robust seafood sauce with simple steamed broccoli rabe dressed only in lemon and garlic. Bitter greens cut through the deep salinity of the fish and concentrated tomato reduction without competing for burner space.
