Best 10 Sicilian Style Pasta With Sardines Recipes

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Sicilian-style pasta with sardines is a traditional Italian dish that combines the flavors of the sea and the countryside. Originating from the island of Sicily, this dish is a testament to the region's rich culinary heritage and its reliance on fresh, local ingredients.

At its core, this pasta dish features succulent sardines, which are carefully cleaned and filleted to remove any bones. These tender fish are then coated in a flavorful mixture of breadcrumbs, grated Parmesan cheese, garlic, and fresh herbs, creating a crispy and aromatic crust. The sardines are then pan-fried until golden brown, infusing the oil with their delicious essence.

Meanwhile, a simple tomato sauce is simmered, capturing the sweetness of ripe tomatoes and the tang of capers. This sauce provides a vibrant backdrop for the crispy sardines and the pasta, which is typically a short, tube-shaped variety like busiate or penne.

When combined, these elements create a harmonious dish that is both rustic and refined. The crispy sardines provide a textural contrast to the tender pasta and the tangy tomato sauce, while the fresh herbs and grated Parmesan cheese add depth and complexity to the flavors.

This Sicilian-style pasta with sardines is a versatile dish that can be enjoyed as a main course or as a hearty appetizer. It is a celebration of the bounty of the sea and the land, showcasing the culinary traditions of a region steeped in history and flavor.

**Additional Recipes Included:**

1. **Pasta alla Norma:** A classic Sicilian pasta dish that combines eggplant, tomatoes, and ricotta salata cheese.

2. **Pasta con le Sarde:** Another traditional Sicilian pasta dish made with sardines, wild fennel, and pine nuts.

3. **Pasta al Pesto alla Trapanese:** A unique pasta dish from Trapani, Sicily, featuring a pesto made with almonds, basil, and tomatoes.

4. **Pasta con la Bottarga:** A luxurious pasta dish from Sardinia, prepared with bottarga (cured fish roe) and a simple tomato sauce.

5. **Pasta alla Carbonara:** A beloved Roman pasta dish made with eggs, guanciale (cured pork cheek), and black pepper.

Here are our top 10 tried and tested recipes!

SARDINE PASTA (PASTA CON LE SARDE) SICILIAN RECIPE AND HISTORY



SARDINE PASTA (pasta con le sarde) SICILIAN RECIPE AND HISTORY image

Sardines pasta is a traditional Sicilian delicacy, and, as usual for many Italian recipes, is the protagonist of a legend and a historical fact. The ingredients of this dish are typical of Sicily but also inspired by the foreign occupations of the island into the centuries. Here the history and the recipe of this legendary dish!

Provided by Filippo Trapella - philosokitchen.com

Time 40m

Number Of Ingredients 13

13 oz ( 360 g) pasta (best if spaghetti or bucatini)
1/2 Lb (225 g) sardines deboned, fresh or canned
2 anchovies in oil
1/2 white onion medium
4 tbsp extra-virgin olive oil
1 tbsp pine nuts
2 tbsp raisin
4 tbsp breadcrumbs or Panko
2 tbsp wild fennel, minced (alternatively, 1/2 tsp fennel tops)
2 pinches saffron threads (optional)
1 dash black pepper
to taste table salt
4.5 tbsp cooking salt

Steps:

  • First, soak the raisin into a bowl full of warm water.
  • After that, soak the saffron in another little cup along with 2 tbsp of water.
  • The tradition wants wild fennel, very easy to find in Sicily.
  • But, if you are not so lucky to have wild fennel to hand, use the greenest and most tender parts of fennel tops.
  • Bring to boil a pot big enough to cook the pasta full of water.
  • Now, mince the tops of fennel roughly along with the leaves.
  • Finally, poach them 1 minute, raise and pour into a bowl full of iced water to preserve the color and stop the cooking. Save the water flavored with fennel.
  • Although this sardines pasta is also delicious prepared with canned sardines, fresh fish is traditionally the best option.
  • If you opt for fresh sardines, rinse them thoroughly and eliminate the scales rubbing the body under running water.
  • Then, open the stomach with your thumb and discard the offal.
  • Finally, pull firmly and gently the head and separate the meat from the backbone.
  • Rinse the fish fillets again, dry them, and place in the fridge until ready to cook.
  • Place a little pan over medium heat and sauté the pine nuts until golden, then pour them into a cup.
  • Now, peel and mince the onion finely.
  • After that, pour the onion in a pan and sauté over medium heat along with 3 tbsp of olive oil until smooth and translucent.
  • Rinse the raisin and add into the pan along with the pine nuts and the anchovies, and the minced fennel.
  • Cook 5 minutes more, then add the sardine fillets. Sauté 3-4 minutes stirring until the fish starts to fall apart.
  • Do not overcook the fish. Finally, add salt as needed and another splash of olive oil.
  • Toast the breadcrumbs or Panko in a little pan until golden, then pour into a bowl.
  • Cook the pasta in the same water used to poach the fennel, along with 4.5 tbsp of coarse salt.
  • Raise the pasta "al dente" and toss it with the sardines sauce and the saffron.
  • Complete with toasted breadcrumbs and black pepper.
  • Serve immediately.

Nutrition Facts : Calories 243 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

SICILIAN-STYLE SARDINE PASTA WITH BREAD CRUMBS



Sicilian-Style Sardine Pasta with Bread Crumbs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 8

1/4 cup plus 3 tablespoons extra-virgin olive oil
8 cloves garlic, chopped
1 1/2 cups bread crumbs
1/2 cups flat-leaf parsley, chopped
Coarse salt and coarse black pepper
2 tins sardines, 4 ounces each, drained, boned and chopped
1 teaspoon crushed red pepper flakes
1 pound linguini, fresh or dried, your choice, cooked to al dente in salted water

Steps:

  • To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Transfer bread crumbs to a dish and reserve.
  • Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.

PASTA CON LE SARDE (SICILIAN PASTA WITH SARDINES) RECIPE



Pasta Con le Sarde (Sicilian Pasta With Sardines) Recipe image

A classic pasta from Palermo in Siciliy, pasta con le sarde (pasta with sardines) is unlike just about any other Italian pasta dish. Heavily influenced by the cooking of Arabs that ruled Sicily more than a thousand years ago, it features long bucatini or spaghetti in a slick, luscious, and fragrant sauce made from onions, fennel, raisins, pine nuts, anchovies, sardines, and saffron. Instead of cheese, toasted and seasoned bread crumbs grace the plate.

Provided by Daniel Gritzer

Categories     Mains     Quick Dinners

Time 35m

Yield 4

Number Of Ingredients 13

1/2 cup (120ml) dry white wine
1 1/2 ounces (45g) golden raisins (about 1/4 cup)
Pinch saffron, optional
4 1/2 tablespoons (67ml) extra-virgin olive oil, divided, plus more as needed
1/2 teaspoon ground fennel seed
1 1/4 ounces (35g) panko bread crumbs (about 1/2 cup)
Kosher salt and freshly ground black pepper
1 cup minced peeled and cored fennel bulb (about half of one large 1 1/2-pound fennel bulb with fronds), fronds reserved
1 cup minced yellow onion (about half of one large 1-pound onion)
4 oil-packed anchovy fillets
1 1/4 ounces (35g) pine nuts (about 1/4 cup), toasted
5 whole sardines (about 3/4 pound/340g total), filleted and cut into 1-inch pieces
1 pound (450g) bucatini or spaghetti

Steps:

  • Bring a large pot of salted water to a boil. Mince half the fennel fronds and reserve the other half whole.
  • Add pine nuts and sardines and cook, stirring, until sardines are just barely cooked through, about 2 minutes. Remove from heat.
  • Meanwhile, cook the pasta until al dente, then drain, reserving at least 1 cup pasta cooking water.
  • Transfer pasta to skillet along with 1/4 cup pasta cooking water. Return skillet to medium-high heat and cook, stirring and tossing, until pasta is well coated in sauce and any excess liquid has cooked off. Drizzle on some fresh olive oil (don't be shy) along with the minced fennel fronds, and toss well. Season with salt. Add a very small handful of bread crumbs and toss once more.
  • If at any point the pasta becomes too dry, add additional pasta cooking water in 1/4-cup increments, and toss to loosen and moisten (you can also drizzle on more olive oil as desired). The noodles should be slick and glossy with a sheen of sauce, but not sitting in a watery puddle.

Nutrition Facts : Calories 749 kcal, Carbohydrate 59 g, Cholesterol 146 mg, Fiber 6 g, Protein 38 g, SaturatedFat 6 g, Sodium 720 mg, Sugar 13 g, Fat 40 g, ServingSize Serves 4, UnsaturatedFat 0 g

SICILIAN BUCATINI WITH SARDINES



Sicilian Bucatini with Sardines image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces bucatini
1/3 cup golden raisins
1/4 cup plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
2 tablespoons breadcrumbs
1 1/2 teaspoons fennel seeds, chopped
Freshly ground pepper
1 small onion, thinly sliced
1 small bulb fennel, cored and thinly sliced, fronds chopped
1/4 cup pine nuts
Pinch of ground turmeric
1 4- to 5-ounce can boneless sardines in olive oil, drained

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water, then drain. Reserve the pot.
  • Meanwhile, put the raisins in a small bowl and add hot tap water to just cover; set aside. Mix 2 teaspoons olive oil with the breadcrumbs and 1/2 teaspoon fennel seeds; toast in a large skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl and season with salt and pepper.
  • Wipe out the pasta pot and heat the remaining 1/4 cup olive oil over medium-high heat. Add the onion and fennel bulb and cook, stirring occasionally, until the fennel is tender and golden, about 8 minutes. Add the pine nuts, turmeric and remaining 1 teaspoon fennel seeds and cook, stirring, until the oil is golden and the nuts and spices are toasted, 1 to 2 minutes. Stir in the raisins and soaking water and 1/2 cup of the reserved cooking water; remove from the heat.
  • Add the pasta, sardines and fennel fronds to the pot. Return to medium-high heat and cook, stirring, until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Divide among bowls, drizzle with olive oil and top with the toasted breadcrumbs.

Nutrition Facts : Calories 680, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 16 milligrams, Sodium 277 milligrams, Carbohydrate 83 grams, Fiber 6 grams, Protein 20 grams, Sugar 13 grams

SICILIAN PASTA WITH SARDINES



Sicilian Pasta with Sardines image

Our version of pasta with sardines combines linguine with garlic-toasted breadcrumbs, sautéed sweet onions, fresh lemon, parsley, and capers.

Provided by Lynne Webb

Categories     Pasta

Time 30m

Number Of Ingredients 12

6 ounces spaghetti or linguine
1 4.25 ounce tin boneless, skinless sardines in olive oil
2 cloves garlic (minced)
3/4 cup homemade breadcrumbs (see recipe notes)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 medium sweet onion (chopped)
1 teaspoon fresh lemon zest
1/4 cup chopped fresh parsley
1/4 teaspoon crushed red pepper (optional)
2 tablespoons capers (drained (optional))
Lemon wedges for serving

Steps:

  • Put a pot of salted water on to boil for the pasta.
  • Open the sardines, drain the olive oil into a frying pan, and set the sardines aside.
  • Heat the oil over medium heat, add the garlic and sauté until fragrant, 1 minute.
  • Add the breadcrumbs (see below), season lightly with salt and pepper and continue cooking, stirring constantly, until the crumbs are lightly toasted and crisp, 2 to 4 minutes. Transfer the crumbs to a plate and set aside.
  • Return the pan to the stove and add the 2 tablespoons of olive oil. Add the onion, season with salt and pepper, and sauté until soft and lightly caramelized, 5 to 7 minutes.
  • Add the sardines, break them apart gently and cook just long enough to heat through, 2 minutes.
  • Stir in the lemon zest, parsley, crushed red pepper, and capers. Remove from the heat and cover to keep warm.
  • Cook the pasta according to package directions, reserve 1/2 cup of the cooking liquid, then drain and return to the pan.
  • Add the sardine mixture along with half of the reserved cooking liquid to the pasta. Toss to combine, adjust the seasoning and add a little more liquid if needed.
  • Add the garlic-toasted breadcrumbs, toss again and serve immediately.
  • Note: This recipe can easily be doubled.

Nutrition Facts : Calories 658 kcal, Carbohydrate 93 g, Protein 18 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 688 mg, Fiber 7 g, Sugar 13 g, UnsaturatedFat 19 g, ServingSize 1 serving

PASTA WITH SARDINES, BREAD CRUMBS AND CAPERS



Pasta With Sardines, Bread Crumbs and Capers image

This quick and easy version of the classic Sicilian pasta dish comes together in about 20 minutes with ingredients you probably already have in your pantry and fridge. You can pick up anything you're missing at the corner deli.

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, weekday, pastas, appetizer, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Salt
1/4 cup extra virgin olive oil
1/2 cup bread crumbs, ideally made from stale bread
1 onion, chopped
Freshly ground black pepper
1 pound long pasta, like perciatelli
1 teaspoon grated lemon zest
2 tablespoons drained capers
2 cans sardines packed in extra virgin olive oil (about 1/2 pound)
1/2 cup chopped fresh parsley, plus more for garnish

Steps:

  • Bring a large pot of water to a boil and salt it. Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it's hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
  • Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.
  • Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 15 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 363 milligrams, Sugar 3 grams

PASTA CON SARDE (PASTA WITH SARDINES)



Pasta Con Sarde (Pasta with Sardines) image

This dish is super fast and easy, made from a recipe that has been passed down from relatives in Italy. The leftovers taste great cold, too!

Provided by Mama Adg

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 9

1 (16 ounce) package spaghetti
¾ cup olive oil, divided
6 cloves garlic, minced
2 (4 ounce) cans sardines packed in olive oil, drained
1 cup seasoned bread crumbs
⅓ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon ground black pepper
1 pinch additional Parmesan cheese for serving

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
  • Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.

Nutrition Facts : Calories 1045.6 calories, Carbohydrate 106.5 g, Cholesterol 86.9 mg, Fat 52.4 g, Fiber 5.4 g, Protein 35.9 g, SaturatedFat 8.4 g, Sodium 930.4 mg, Sugar 4.9 g

PASTA WITH SARDINES AND FENNEL



Pasta With Sardines and Fennel image

This traditional Sicilian dish makes a festive main course, especially when served from a giant platter. Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts. Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.

Provided by David Tanis

Categories     pastas, main course

Time 1h

Yield 6 servings

Number Of Ingredients 21

1 cup coarse dry bread crumbs
Extra-virgin olive oil
Salt and pepper
Pinch of sugar
2 ounces fresh bushy fennel fronds, wild or cultivated, about 1 large handful
1/2 cup golden raisins
1/2 cup currants
1/2 cup white wine
1/2 teaspoon crumbled saffron
1 large onion, diced (about 2 cups)
2 small fennel bulbs, diced
4 anchovy fillets, roughly chopped
1/2 teaspoon fennel seeds, ground
1/2 teaspoon coriander seeds, ground
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
6 very fresh sardines (about 1 pound), cleaned and filleted (you will have about 6 ounces fillets; see note), or substitute large best-quality canned sardines, drained
1 pound bucatini or thick spaghetti
1/4 cup lightly toasted pine nuts
2 tablespoons chopped parsley
Lemon wedges, for garnish

Steps:

  • In a small skillet, toast bread crumbs in 2 tablespoons olive oil until golden. Season with salt and pepper and a pinch of sugar. Set aside.
  • Simmer the fennel fronds in a large pot of salted water until tender, about 10 minutes. Remove and spread out on a platter to cool. Do not discard cooking water. When fronds are cool, chop finely with a large knife (or pulse in a food processor with a little of the cooking water).
  • Put raisins and currants in a bowl and cover with the white wine and 1/2 cup hot fennel-cooking water. Add crumbled saffron and let ingredients steep together for 10 minutes.
  • In a large skillet, stew the onions and diced fennel in 6 tablespoons olive oil over medium heat until softened, about 10 minutes. Season generously with salt and pepper. Add anchovies, ground fennel and coriander seeds, garlic and red pepper flakes and cook for 2 minutes more. Stir in reserved fennel fronds. Add the raisin mixture and its liquid and bring to a simmer.
  • Season the fresh sardine fillets with salt and pepper and lay them on top of the onion mixture. Put a lid on the pan and turn off the heat for about 5 minutes, so sardines cook through and are just done. Stir to distribute chunks of fish throughout mixture. (If using canned sardines, skip this step and simply stir them in.)
  • Boil the bucatini in the fennel cooking water (add more water to the pot if necessary). Cook until noodles are on the firm side of al dente, then drain, reserving 1 cup of pasta water. Add pasta to pan with onion-sardine mixture, sprinkle pasta lightly with salt and gently toss together, adding a little pasta water to keep everything well moistened. Taste and correct seasoning; it should be well seasoned.
  • Transfer to a large platter or wide pasta bowl. Sprinkle with bread crumbs, pine nuts and parsley. Garnish with lemon wedges. Add a drizzle of olive oil, if desired.

Nutrition Facts : @context http, Calories 674, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 15 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 846 milligrams, Sugar 24 grams

PASTA WITH SARDINE SAUCE (PASTA CON SARDINE SICILIANO)



Pasta With Sardine Sauce (Pasta Con Sardine Siciliano) image

Make and share this Pasta With Sardine Sauce (Pasta Con Sardine Siciliano) recipe from Food.com.

Provided by Molly53

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb sardine fillet
1/4 cup extra virgin olive oil
2 garlic cloves, thinly sliced
1 (6 ounce) can tomato paste
1/8 cup seedless raisin (optional)
1 sprig fresh oregano (dried herbs may be used)
5 fresh basil leaves (dried herbs may be used)
parmesan cheese (fresh is best) or romano cheese, grated (fresh is best)
salt and pepper
1 lb pasta

Steps:

  • Cut fish into 1" pieces.
  • Saute garlic in olive oil over medium heat until golden.
  • Add sardines and continue to saute and stir until almost a paste (approximately 7 minutes).
  • Add tomato paste and 3 to 5 tomato paste cans of water to the fish and bring to boil.
  • Add herbs (leaves only)and raisins.
  • Reduce heat, add salt and pepper; simmer until thick.
  • Place cold water into large pot and start to the boil.
  • Boil pasta until al dente, drain and toss with sauce.
  • Serve with grated cheese on the side.

Nutrition Facts : Calories 579.8, Fat 15.4, SaturatedFat 2.2, Sodium 346, Carbohydrate 93.7, Fiber 5.5, Sugar 8.3, Protein 16.8

SICILIAN-STYLE PASTA WITH SARDINES



Sicilian-Style Pasta with Sardines image

Categories     Fish     Pasta     Sauté     Raisin     Saffron     Fennel     White Wine     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 11

1 large fennel bulb (sometimes called anise; 1 1/4 lb), any fronds chopped and stalks trimmed flush with bulb and discarded
1/8 teaspoon crumbled saffron threads
1/2 cup raisins
1/2 cup dry white wine
1 medium onion, finely chopped
1 tablespoon fennel seeds, crushed
1/2 cup extra-virgin olive oil
2 (3 3/4- to 4 3/8-ounce) cans sardines in oil, drained
1 pound perciatelli or spaghetti
1/2 cup pine nuts, toasted
1/3 cup dry bread crumbs, toasted and tossed with 2 tablespoons extra-virgin olive oil and salt to taste

Steps:

  • Finely chop fennel bulb. Combine saffron, raisins, and wine in a bowl.
  • Cook onion, fennel bulb, and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until fennel is tender, about 15 minutes.
  • Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer 1 minute.
  • While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
  • Toss hot pasta in a bowl with fennel sauce, remaining sardines, fennel fronds, pine nuts, and salt and pepper to taste. Add bread crumbs and toss again.

Tips:

  • Use fresh sardines: Fresh sardines have a milder flavor and a more delicate texture than canned sardines. If you can't find fresh sardines, you can use canned sardines, but be sure to rinse them well and drain them before using.
  • Don't overcook the sardines: Sardines are a delicate fish, so it's important not to overcook them. Once the sardines are cooked through, they should be opaque and flake easily with a fork.
  • Use a good quality olive oil: Olive oil is a key ingredient in this dish, so be sure to use a good quality oil that has a fruity flavor. Look for an olive oil made with 100% Italian olives.
  • Season the dish to taste: This dish is simple, so it's important to season it well. Be sure to taste the sauce before serving and adjust the seasonings as needed.

Conclusion:

Sicilian-style pasta with sardines is a delicious and easy-to-make dish that is perfect for a quick and easy meal. The combination of sardines, tomatoes, onions, and capers creates a flavorful sauce that is sure to please everyone at your table. So next time you're looking for a simple and delicious pasta dish, give this Sicilian-style pasta with sardines a try. You won't be disappointed!

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