Pasta Garofalo - Sardine Puttanesca

Sardine Puttanesca

A classic Italian dish, combined with the traditional fare of all Cornish seaside towns…the sardine. Thrown together in a single pan for a simple but delicious meal. Credits: James Strawbridge.

Preparation Time

20 minutes

Portions

2

Difficulty

Medium

Ingredients

  • 200g Garofalo Penne Ziti Rigate

  • 4 Ocean Fish sardines – chopped

  • 50g Sundried tomato

  • 1 Red pepper, finely diced

  • 1 tbsp Capers

  • 2 tbsp Olives

  • 100g Chopped tomatoes

  • 2 tbsp Extra Virgin Olive Oil

  • 2 Garlic cloves, finely sliced

  • 1 Shallot, finely diced

  • 1 tbsp Oregano

  • 1/2 Red chilli, deseeded and sliced

  • 75ml White wine

  • Pinch of salt and pepper

Product used

Preparation

  • 1

    - Cook pasta in a large saucepan of well-salted boiling water for about 7 minutes, until not quite al dente. Drain, reserving 2 tbsp cooking water, and return both to pan.

  • 2

    - Heat oil in a pan and add garlic, shallot, pepper and capers. Sauté on a medium heat for 5 minutes.

  • 3

    - Add chilli, oregano, sun-dried tomatoes and olives. Increase the heat, cooking for 3 minutes and then add your chopped Ocean Fish sardines into the pan.

  • 4

    - Cook for 2 minutes, while moving the pan gently, then add a good splash of white wine. Follow immediately with chopped tomatoes. Bring back to the boil and allow to simmer for 2 minutes before serving.

  • 5

    - Season the pasta sauce to taste with salt and pepper and mix through the cooked pasta and a drizzle of olive oil.

  • 6

    - Garnish with chopped parsley or fresh oregano.

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