Day 48–Pasta Con Sarde

Sardines

I am still perplexed as to why Eat Italian Food Day is not Eat Italian Food Month, but whatevs. We are not beholden to whoever makes those decisions. So in open rebellion of the “food of the day” policy makers, here is another recipe that we will be making this weekend. It takes advantage of Italy’s coastal waters as well as its love of the tomato. I am planning to buy fresh pasta at the farmer’s market tomorrow and I’m excited about that, but when left to my own devices, I like whole wheat angel hair pasta for this dish. Pasta con sarde is high in antioxidants and omega-3 fatty acids and relatively low in fat. Basically, this is a fast, healthy and very inexpensive dish that is perfect for weeknights when you really don’t feel like cooking.

What? You don’t like sardines? My suggestion would be to have an open mind and try sardines that are packaged boneless and skinless as they have a milder taste to them. Trader Joes carries these for about $2 a can. And indeed, this dish would be better with fresh sardines rather than canned, but until global warming really kicks in, I don’t know that sardines will be swimming off the shores of North Carolina. If you are (like my child) absolutely resolute in your dislike of sardines, you could use cooked salmon or tuna and you would need very little (6 oz), just increase the amount of olive oil you use or the sauce will be dry. This is a great dish for stretching out what you have. And who doesn’t want to do that these days?

  • 1 package whole wheat angel hair pasta (16 oz.)
  • 2 Tbsp. olive oil
  • 6 cloves garlic, minced
  • 1/2 medium onion, chopped
  • 2 (4 oz) cans sardines packed in olive oil
  • 1/2 cup bread crumbs (about 3-5 slices bread toasted and run through food processor)
  • 1/2 cup tomato sauce
  • freshly grated parmesan cheese
  • salt and pepper
  • 1 lemon, juiced + 1 Tbsp. grated zest
  1. Bring a large pot of salted water to boil. Add pasta and cook according to directions for al dente pasta.
  2. While pasta is cooking, heat olive oil in a skillet over medium heat. Add the onion and cook about 2 minutes until soft. Add the minced garlic and cook about 1 minute more.
  3. Stir in sardines with their olive oil and tomato sauce and stir to combine. Add salt and pepper to taste.
  4. When sardines are heated through, add bread crumbs and stir. Remove from heat.
  5. Drain pasta, reserving 1 cup of the pasta water for the sauce.
  6. Add drained pasta to the sauce in the skillet and combine. If the sauce is too dry, add pasta water 1/2 cup at a time until you get the consistency you like. The sauce should cling to the pasta.
  7. Add lemon juice and lemon zest to the pasta, stir and serve with parmesan cheese.

Buon appetito!

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Day 45–Roasted Vegetable Pasta

Ricotta cheese.

In case you missed it, Monday was national Eat Italian Food Day. I have no idea why this isn’t an entire month–I know I could do it. In spite of the Americanized version of Italian food, which tends to be very heavy on the cheese and meat, most Italian food in Italy is locally-based, impossibly fresh and creatively resourceful. I know this because I once tried to eat my way¬†across Tuscany (I am an expert–don’t try this at home).

So in honor of Meatless Monday and Eat Italian Food Day, we celebrated with a vegetarian pasta dish that is delicious, healthy and easy to make. This recipe is actually based on a dish made by The Cake Boss (go figure!) and its simple beauty comes from using whatever fresh, seasonal vegetables are available. Roasting the vegetables brings out their natural flavor and sweetness without any additives other than olive oil and salt. That is truly Italian cooking!

You can vary this dish throughout the seasons by using what is ripe and delicious at the time. You can also vary the pasta you use. I like orecchiete (little ears) pasta because it holds the sauce well. As a mom, I think this is one of those healthy, versatile recipes that could be a regular (and by changing it up, maybe no one will notice I am basically recycling the same dish). Score!

  • 1 lb. fresh pasta (we used orecchiete pasta)
  • 1 organic onion
  • 2 organic tomatoes
  • 2 c. organic broccoli florets
  • 3 organic carrots, peeled and cut into 2-3″ planks
  • 2 c. cubed organic butternut squash
  • 2 handfuls of kale (from our garden!) or other greens–arugula is good, too!
  • About 1 cup fresh ricotta cheese (we used Hillsborough Cheese Co. garlic and chive ricotta)
  • Olive oil
  • Salt and pepper
  • Pignolis (pine nuts), parmesan cheese (optional)
  1. Preheat your oven to 400 degrees. Lightly oil a baking sheet.
  2. Put a stock pot of salted water on the stove to boil.
  3. Cut all vegetables except kale into bite sized chunks and toss with olive oil and a little kosher salt and pepper.
  4. Chop kale into little bite sized pieces and reserve.
  5. Put all vegetables except kale in a single layer on the baking sheet and bake about 30 minutes, stirring occasionally to keep from sticking. Add kale to pan during last 5 minutes.
  6. While vegetables roast, add pasta to the boiling water and cook to al dente. When pasta is done, reserve 1 c. pasta water for sauce and drain pasta.
  7. In a large bowl, add cooked pasta, roasted vegetables, kale, ricotta and pasta water and mix together. The cheese should melt and make a light sauce. The pasta water is essential and will thicken the sauce and help it stick to the pasta.
  8. Serve with pignolis (pine nuts), parmesan or whatever makes you happy!

Buon appetito!