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Spaghetti with sardines

Spaghetti with sardines



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Do you want to prepare something simple and in a short time? ... Spaghetti with any kind of sauce. They are filling and delicious.

  • 150 g spaghetti
  • a box of sardines in tomato sauce
  • a tablespoon of oil
  • a tablespoon of tomato sauce
  • 2-3 cloves of garlic
  • 50 g cheese
  • salt, pepper to taste
  • a slice of lemon

Servings: 1

Preparation time: less than 30 minutes

RECIPE PREPARATION Spaghetti with sardines:

We do it first sauce: put the oil in a pan, heat the crushed garlic a little and add a tablespoon of tomato sauce. Then add the sardines with the sauce and a little pepper. Leave for a maximum of 5 minutes on the fire so that the sardines do not crumble.

Spaghetti boil in water with a little salt, according to the time written on the bag. Serve them with hot sauce, sprinkling grated cheese over them.

Garnish with a slice of lemon and eat with gusto.


Spaghetti with sardines, olives and parmesan

Spaghetti with sardines, olives and parmesan from: spaghetti, olive oil, onion, garlic, hot pepper, tomato paste, sardines in tomato sauce, olives, parmesan.

Ingredient:

  • 300 g spaghetti
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 red hot pepper, cleaned of seeds and finely chopped
  • 1 tablespoon tomato paste
  • 400 g of sardines in tomato sauce, canned
  • 70 g black olives, coarsely chopped
  • strips of parmesan, for serving

Method of preparation:

Boil the pasta according to the instructions on the package. Heat the oil in a non-stick pan and cook the onion, suture and hot pepper for 3-4 minutes, until the onion is soft. Add the tomato paste and cook everything for 1 minute, then add the sardines with the canned sauce.

Chop the fish with a wooden spoon, add the olives and continue to cook the pasta sauce for a few minutes. Drain the pasta and add them to the pan together with 2-3 tablespoons of water in which they boiled. Mix everything well, then divide the food on plates and serve with strips of Parmesan cheese sprinkled on top.


Spaghetti with tomato and sardine sauce

Spaghetti with tomato and sardine sauce from: spaghetti, olive oil, onion, garlic, cherry tomatoes, sardines in tomato sauce, pine seeds, dill.

Ingredient:

  • 100g of spaghetti
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 large cloves of garlic, finely chopped
  • 6 cherry tomatoes, cut into strips
  • 100g of sardines in tomato sauce, drained
  • pine seeds, for sprinkling on top
  • a few chopped dill threads for decoration

Method of preparation:

Boil the spaghetti according to the instructions on the package. Meanwhile, heat the oil in a pan and sauté the onion for 5 minutes, until soft. Add the garlic and tomatoes and cook for a few more minutes.

Add the sardines to the pan, stirring gently with a wooden spoon so that they do not break. Season everything, then mix the sauce obtained with the pasta. If you want to thin the sauce, add a little of the water in which they cooked the pasta.


Spaghetti with sardines and anchovies

Spaghetti with sardines and anchovies from: spaghetti, sardines, anchovies in oil, flour, olive oil, onion, tomato pulp, parsley, salt and pepper.

Ingredient:

  • 500 g of spaghetti
  • 12 sardine fillets
  • 12 handles in oil
  • 30 g flour
  • 8 tablespoons olive oil
  • 2 onions
  • 750 ml tomato pulp
  • 1 link parsley
  • salt
  • pepper

Method of preparation:

The fillets are given through flour. Heat 3 tablespoons of oil and cook for 6 minutes on both sides. Drain on paper towels and keep warm.

Finely chop the onion and anchovies. The parsley is also chopped.

Heat the rest of the oil in a saucepan. Saute the onion until golden, then add the tomato pulp and anchovies. Sprinkle with pepper and mix well.

Cover, turn on low heat and simmer for 15 minutes.

Meanwhile, boil the pasta in salted water, as indicated on the package. Drain well and place in a saucepan. Mix well.

Divide the pasta into 6 plates, add the sardines and serve immediately.


Sardine tart

An interesting recipe, but one that you rarely find in Romanian cuisines. Sardines are not as consumed in our country as in the more southern countries and not on a tart! But maybe it's just as tasty for you:

1. Dissolve the yeast in a cup of warm water with a tablespoon of flour and let the mayonnaise rise. When it has leavened, pour it over the flour and knead the dough, incorporating the oil, the remaining hot water and a pinch of salt. Leave to rise for 20 minutes, then spread in a round pan greased with oil and lined with flour.

2. Grease the dough with oil, place the thinly sliced ​​tomatoes and sprinkle with salt, pepper and thyme. Drain the sardines from the oil and place them in rays in the pan, sprinkle the thyme, pour the remaining oil mixed with the wine, put the breadcrumbs and bake the tart at the right heat for 25-30 minutes.


Potatoes, will be washed and boiled in the shell in cold water, for approx 30 minutes.

In the meantime, onion, it will be cleaned, cut into rounds and marinated in a bowl (about 30 minutes) in which a mixture was previously made of: olive oil, balsamic vinegar or apple cider vinegar, salt and pepper.

After boiling, potatoes remove from hot water and cool in a strainer, then peel.

Sardines (fresh or frozen ), clean the intestines, wash, dry with an absorbent kitchen towel, then season with salt and pepper and fried on a grill, how many 5-10 minutes on each side.

On a plate, they will be placed potatoes whole peeled, together with sardines warm and with onion marinated on top.

At the end, sprinkle with a little olive oil.

For an appetizing look and decoration, sprinkle finely chopped parsley over the ingredients and serve the food with lemon slices.


Spaghetti with boletus, delicious!

This year is a magnificent mushroom season. For all lovers of mushroom picking, today we have a rThe richest ecet I prepared with freshly picked boletus. You can't imagine the smell and taste of the food. Today we are preparing, spaghetti with boletus. A simple and delicious dish.

Preparation

He put it there cook the pasta in a saucepan with plenty of water, a little salt and a few drops of oil of extra virgin olives.

While we let the pasta cook, we start preparing our mushroom. To do this, we put a in a pan a little olive oil, chop the onion finely chopped, and as soon as the olive oil is hot, we cook it.

then we add the mushroom, that we will be cleaned and cut into sheets beforehand.

After a few minutes and with the pasta already made and drained, We add it to the pan and sauté it with boletus. Add the nutmeg, pepper, oregano and thyme and let everything boil for another 4 minutes.

Serve with a little Maldon salt and eat that they catch a cold!

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Full article: Recipe »recipes» Pasta recipes » Spaghetti with boletus, delicious!


Spaghetti with sardines

Pasta should be part of a varied and balanced diet, which includes vegetables, fruits, dairy products, lean meat and fish.

They are high in protein and vitamins because some contain egg.

Pasta can be cooked in many forms, they are very well known in almost all cuisines in the West, the Middle East, in our country. They have a wide variety of cooking.

They are very easy to cook and that is why they are often used when we want a quick dinner, due to the busy time.

We will cook some canned fish spaghetti, but this time we will replace the CUTTON SARDINES in vegetable oil.


Marinated sardines, prepared in the oven

This weekend, probably the last year I wore slippers, I felt like cooking various summer-flavored recipes. Thus, on Saturday morning I went to the market in Obor, where, among other things, I bought some fresh sardines. I looked for it to be fresh, not frozen and that means that when you choose it, you look for very clear eyes.

Ingredient:

  • 1 kg fresh sardines (12 lei kg at Obor)
  • salt
  • sage
  • basil
  • parsley
  • a lemon
  • two cloves of garlic
  • pepper
  • olive oil

How is it cooked?

Wash the sardines with very cold water. Then it is eviscerated with great care, with the help of a kitchen scissors, because it tears very easily. After they are eviscerated, they are washed once more, drained well and then placed in a bowl.

For the marinade I used: salt, a lemon, basil, sage, two cloves of garlic and olive oil. I finely chopped the sage, basil and crushed the garlic. Then I added lemon juice and olive oil and a little freshly ground pepper. I started to lightly marinate the sardines, & # 8220mashing & # 8221 each piece separately. At the end, I poured the remaining marinade sauce over the sardines.

I left them in the fridge overnight because I had enough time to cook them, but if you hurry, leave them for at least two hours.

The next day, in an oven tray I put an aluminum foil, in which I placed the sardines, sprinkled with olive oil and put the tray in the oven at 220 degrees for 15-20 minutes. Meanwhile, I chopped the green parsley, which I sprinkled at the end, after removing the sardines from the oven.

The sardines catch a crispy crust from the oven but are juicy and extremely tasty from the marinade.