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.
1 225 g. jar of spanish-style sardines in oil, drained
1 whole sweet pimiento (canned)
2 tbsp. of minced garlic
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.