Rating: 3 stars
6090 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 6090
  • 2 star values: 0
  • 1 star values: 0
  • 6,090 Ratings
Daniela Seguso
Marika Seguso
April 2003

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Recipe Summary test

total:
40 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large, deep skillet, melt the butter in the olive oil over low heat. Add the onions and cook, stirring occasionally, until softened and golden, about 20 minutes. Add the sardines and water and cook, stirring, until hot, about 2 minutes. Add the milk and simmer until the sardines dissolve into a thick sauce, about 6 minutes. Season with salt and pepper.

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  • Meanwhile, in a large pot of boiling salted water, cook the spaghetti until al dente. Drain and add the spaghetti to the skillet. Toss the spaghetti with the sauce and season with salt. Transfer to bowls and serve at once with freshly ground pepper.

Suggested Pairing

A fresh, crisp, dry white from the Veneto region has enough acidity to highlight the sardines in this pasta. Consider a Soave.

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