Pasta con le sarde

Tinned sardines & anchovies Olivando EVOO Scallion Tomato sauce Pine nuts Raisins Wild fennel

1

On a large pan soften the chopped scallion with the anchovies. Toss the raisins and pine nuts. Salt to taste and add some chili peppers.

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Start with EVOO

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2

Add the tomato sauce and let everything simmer for 5 minutes.  Drain the sardines and toss them in the sauce. Don't break them up too much.

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Sardines for days

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3

Drain the pasta 2 minutes before ready and finish cooking in the pan. Add some cooking water if needed. Finish with the wild fennel. 

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Al dente!

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4

Rinse and dry your squash. Slice off the stem and bottom ends of the squash, so that both ends are flat. Slice the squash in half and lightly salt.

Enjoy!