Sardines And Tomatoes Over Spaghetti Squash Recipes

SPAGHETTI WITH SARDINES

Steps:

• Cook the spaghetti in a large pan of boiling salted water according to pack instructions. Meanwhile, make the sauce. Heat the oil in a medium pan and cook the garlic for 1 min. Add the chilli flakes, tomatoes and sardines, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers and most of the parsley. Mix well to combine.
• Drain the pasta, reserving a couple of tbsp of the water. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.

SARDINES AND TOMATOES OVER SPAGHETTI SQUASH

Steps:

• Bisect the spaghetti squash lengthwise. (This is easiest if you plunge your chef's knife vertically in the center of squash parallel to the long axis and then rotate it 90 degrees to the cutting board. Then, remove the knife and turn the squash end to end and make the rest of the cut in a similar manner.) Remove the seeds and place half the squash face down on a plate and microwave for about 6 minutes (more or less depending on size).
• While the squash cooks, place everything else in a saucepan and bring to a boil then simmer. Break the sardines into small chunks with a spoon.
• When the squash is done, grab it with a towel (it will be very hot!), hold vertically over a plate or platter and scrape the strands of squash out with a fork.
• Pour the sardine-tomato-spice mixture over the mountain of squash and enjoy!

PASTA DE SARDINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for about 8 minutes, or until almost tender.
• While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the onion, and cook for a few minutes until soft, then add the garlic, and cook until fragrant. Stir in the sardines with their sauce. When the sardines heat through, reduce heat to low, and simmer until the pasta is ready.
• When the pasta is almost done, drain, and add it to the sardine sauce. Stir, cover, and turn the heat off. Let stand for a few minutes to absorb the flavors of the sauce. Squeeze juice from the lemon over the pasta. Divide onto serving plates, and top with red pepper flakes and grated Parmesan cheese.

SARDINE AND SUN-DRIED TOMATO SPAGHETTI

Steps:

• Cook your pasta, drain and cool with a little running water. Drain again really well and then toss with a touch of olive oil.
• Preheat a large pot on medium heat. Add the 2 tablespoons olive oil and then the onion and garlic. Sauté, stirring regularly until lightly browned.
• Add the rest of the olive oil, sardines, capers, sun-dried tomato and parsley and stir well.
• Now add the pasta, stir very well and serve immediately.