Pasta con le Sarde
If you've never been a fan of sardines, this recipe may be the key to your conversion. Italians rarely combine fish with cheese, but here we've mixed grated Parmesan with the crisp bread crumbs for a topping too delectable to leave out.Plus: More Pasta Recipes and Tips
April 2013
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Credit:
© Melanie Acevedo
Recipe Summary
Ingredients
Directions
Notes
Variation If you're fortunate enough to find fresh sardines, substitute one pound of them, filleted, for the canned sardines. Add them to the pan along with the garlic and sauté for two to three minutes before adding the tomatoes.
Suggested Pairing
Mastroberardino is the acknowledged master winemaker of southern Italy. His Lacrimarosa, a uniquely earthy, tart, and delicately flavored Rosé, seems to have been made with a dish such as this in mind.