Spanish sardines spaghetti

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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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.

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May 10, 2003  Print This Post   
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Comments

10 Responses to “Spanish sardines spaghetti”
  1. Denise says:
    February 28, 2006 at 1:09 pm

    :mrgreen: hello… recently, i’ve tasted spanish sardines with spaghetti without the tomato sauce.. couldn’t figure out how they did it though but it sure tasted quite good.

    Reply
  2. Connie says:
    February 28, 2006 at 5:29 pm

    Easy enough to make it, denise. The recipe is on page 2 of this entry. :)

    Reply
  3. Ysa says:
    September 4, 2007 at 6:43 pm

    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 =)

    Reply
  4. Connie says:
    September 4, 2007 at 7:41 pm

    Ysa, I use RAM because the pimientos are skinless.

    Reply
  5. anthonette says:
    September 28, 2007 at 7:32 pm

    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

    Reply
  6. Connie says:
    September 29, 2007 at 11:43 am

    anthonette, pasta with spanish style tuna sounds great. :)

    Reply
  7. yhonna says:
    December 23, 2008 at 1:09 pm

    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!

    Reply
  8. Connie says:
    December 23, 2008 at 2:22 pm

    If you don’t have fresh or canned pimientos, just exclude it from the recipe. There is no good substitute for it.

    Reply
  9. yhonna says:
    December 29, 2008 at 10:25 am

    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.

    Reply
  10. Connie says:
    December 29, 2008 at 11:27 am

    Nice break from all the usual meat with pasta, right? :)

    Reply
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