Con le sarde (Pasta with sardines)

This Popular italian dish con la sarde is a classic sicilian dish usually served as part of their festive dinner on Christmas Eve. Italians usually obeserve a fast on Christmas Eve and traditionally the meal is made up of a variety of seafood, some households even cook up to 20 different varieties..... :) Can you imagine???? All I can think of is probably the best pasta, pizza and risotto dishes that would be part of this amazing feast. 

I particularly like this recipe, because it includes one of the most amazing tasting fish sardines!!!! Now I know many people do not like sardines, so if you do not want to use them, then feel free to replace it with Tuna or any other fish you like. 

Oh and if you would like to make your own pasta please feel free to do so. I did not have a pasta machine so I used the San Remo Gluten Free Penne Pasta. (It is really yummy by the way, you can't tell the difference between normal durum wheat and the gluten free pasta).... I thought I would add the pic of the box to make it easier to find in supermarkets...

Ingredients: - 

250g Pasta (if you don't like Gluten free or can't find any use any pasta you have available to you) 

1 Brown onion finely chopped

2 pieces of Tinned Anchovies finely chopped (For this recipe I used Chilli flavoured) 

85g of Tinned Sardines roughly chopped (if you can get fresh great)

2 Tsp of Capers roughly chopped

2 Tomatos roughly chopped

2 TBLS tomato paste 

1 TBLS Olive Oil

3 Tsp of Garlic ( depending on whether you like the sardine taste or want to mask it the more garlic you add the less likely it will taste like fish) 

1 Tsp Chilli powder

1 Tsp Salt 

1/2 Tsp Black Pepper

pinch of Saffron 

1 Tsp Italian Herbs

50 g toasted pine nuts 

A good Grating of Parmesan

Method: - 

Cook Pasta according to the box instructions. 

Place a pot on a medium heat with the olive oil, onions, garlic and italian herbs. Cook until the herbs start to release their flavours, you will be able to smell the herbs. Add the anchovies, capers and sardines and cook till slightly brown. Add saffron, tomato paste and the chopped tomatos and season accordingly. Once the sauce is ready, place the pasta into the sauce. (I like to rinse the gluten free pasta before adding to the sauce as it does become quite starchy during the cooking process).  

Mix and put a generous grating of parmesan cheese, toasted pine nuts and top with breadcrumbs and serve immediately.