I was so pleased that the cooked dish turned out so well. Really great. So, I guess it’s important to say that in cooking this dish, choose the sardines with caution. The ones that come in jars are more firm and better-flavored. They cost more than twice as much as their canned counterparts, but the cooked dish will justify the additional expense.
Sauteeing garlic in butter and olive oil is a good base for a pasta sauce. Spanish style sardines, pimiento, fresh onions, tomatoes and bell pepper makes this dish a great hit with its mixture of spicy-sweet-tangy flavor.
Ingredients :
1 225 g. jar of spanish-style sardines in oil, drained
1 whole sweet pimiento (canned)
2 tbsp. of minced garlic
2 onions
4 tomatoes
1 bell pepper
1 tbsp. of finely chopped parsley
4 tbsp. of butter
2 tbsp. of olive oil
1 c. of fish stock (water will do, too)
2 tbsp. of tomato paste
225 g. of spaghetti
salt and pepper to taste
How to :
Cook spaghetti according to package directions. Drain and transfer to a bowl. Add 2 tbsp. of butter and half of the chopped parsley. Toss to coat pasta well. Set aside and keep warm.
Finely chop onions, tomatoes, bell pepper and pimiento.
In a saucepan, heat remaining butter and olive oil. Saute garlic until golden brown. Add onions, tomatoes, bell pepper and pimiento. When vegetables start to liquefy, add drained sardines, cutting them into small pieces while mixing them into the vegetables. Add tomato paste and fish stock or water. Season with salt and pepper. Bring to a soft boil and simmer for 2 minutes. Stir in remaining parsley.
Pour sauce over buttered spaghetti. Top with grated cheese. Serve with buttered toast.
Easy enough to make it, denise. The recipe is on page 2 of this entry.
Hi Connie..thanks for the many wonderful recipes…It’s my first time to check this site…just accidentally got to the site when I searched Java Rice thru google. Anyways, I have been looking for “Omor”, it’s the brand I know for canned pimiento, but couldn’t find any…may I know what canned pimiento you use and where I can buy? Thanks =)
Ysa, I use RAM because the pimientos are skinless.
hi ms. connie
do you think spanish style tuna will be great also with this recipe?
i prefer tuna over sardines
coz i used this with my tuna sisig express style he he he just add chicken liver plus a sizzling plate more chillis wow sarap talaga…..
thanks again another pasta dish i will try to make
God Bless
anthonette, pasta with spanish style tuna sounds great.
hi ms. connie,
i would like to try this recipe tonight. what can i substitute canned sweet pimiento with? there really is none where i am right now. help!
thanks!
If you don’t have fresh or canned pimientos, just exclude it from the recipe. There is no good substitute for it.
i tried this recipe and had it for our noche buena. even without the pimiento, my dish still tasted great. my husband and i love pasta, and we love spanish sardines. when combined (i used Montano Spanish-style sardines in olive oil), we went hohoho with delight! Thanks for the recipe.
Nice break from all the usual meat with pasta, right?
I tried to cook this last month and my husband liked it. Instead of pimientos, I put capers.
i cooked this yesterday and it tasted great! i didn’t use pimientos and added capers instead. i will cook it again this weekend and will include the pimientos (but of course i will still add the capers). thanks for sharing your recipes!
keep it coming!