Zesty spaghetti with buttery orange and canned sardines recipe… Sunny, fresh and delicious! I can hear you think, what the heck? Don’t worry, you are in for a real surprise here…
Could I really turn a tin of canned sardines into a surprising spaghetti meal?
Sardines and spaghetti?
Give me a break!
I’m not trying to do something off the wall here though. Here’s why.
My inspiration for this pasta with sardines comes from a similar version that caught my attention while we were on a city trip in Bologna in Italy: al dente pasta with fresh grapefruit and prosciutto.
I can assure you that I also raised both my eyebrows when I first read that on the menu. I’m not sure if I was intrigued or totally taken aback at first. Anyway, I ordered straight away. However this dish turned out to be a fantastic flavor combination.
I don’t know how but the flavors just work.
Buttery Orange Spaghetti & Canned Sardines Recipe
So last night I was planning to prepare a savory pasta with roasted garlic.
That’s our family’s all time favorite quick pasta dinner. However I noticed this lonely orange in the fruit basket on the kitchen counter. And then that wonderful grapefruit dish from Bologna popped up into my mind again.
I tried to keep the flavors very simple so that I would not overpower that subtle orange sauce.
The fresh and zesty pasta sauce could also need a salty backup. No prosciutto in my fridge though. And so that’s how the canned sardines made their way into this recipe.
I have to admit that I took a gamble there because the combination definitely looks and sounds odd and highly unusual.
But Lord, it’s a treat for your palate. A great pasta dinner perfect on a hot summer’s night!
Zesty spaghetti with buttery orange and canned sardines recipe... Sunny, fresh and delicious! You are in for a real surprise...
- 9 oz dry spaghetti (250 g)
- 3,5 oz canned sardines in oil (100 g)
- 1 garlic clove chopped finely
- 1 medium fresh orange
- 2 tbsp unsalted butter
- 2 tbsp fresh mint chopped
- 1/2 tsp curcuma powder
- Drain the sardine fillets and roughly flake them with a fork. Place them in the fridge until needed later on. Then peel the orange and tear the fruit into wedges. Add the wedges to a clean blender.
- Pulse until you get a fine and juicy puree. Pour the blended orange through a sieve over a large bowl and let it drain.
- Once that is done, add a tablespoon of the orange pulp that remains in the sieve back to the juice in the bowl.
- Melt half of the butter in a non-stick pan and then add the chopped garlic.
- Cook for 3 to 4 minutes over medium heat. Add the orange juice.
- Simmer the sauce for 4 minutes. Season with pepper, salt and the curcuma powder. Add the rest of the butter as well.
- Let the sauce simmer and reduce for another 5 to 6 minutes over low heat. Then bring a large pan of salted water to a rolling boil and add the pasta.
- Cook the pasta until tender and drain. Add the pasta back to the pan and pour in the reduced orange sauce.
- Stir well and check the seasoning. Add extra pepper or salt to taste if necessary. Transfer it onto deep plates. Top with the canned sardines and sprinkle with some freshly chopped mint. Serve immediately.