Maybe you’ve posted a picture of your sardine avocado toast on social media and gotten no traction with likes or hearts. . .or even disdainful comments from your so-called inclusive friends.
This little place on the web is a safe space for sardine-lovers and other tinned fish aficionados.
I love sardines because they are a healthy, convenient, and economical way to get omega-3s.
They are also a connection to my late grandfather who lived until age 106. Sardines were his 2-pack a week habit.
Here is my latest sardine-spiration is Pasta Con Le Sarde. You can find many recipes and variations of this Sicilian dish. Here are two.
This recipe for Pasta Con Le Sarde featured on Pasta Grannies uses fresh sardines, but of course you can use canned. Antonia, the cook, mentions the option to use tomato sauce.
The entire Pasta Grannies YouTube channel checks the box for “heart-warming” and therefore is recommended viewing for late pregnancy when you would like to be encouraging high oxytocin levels. This whole channel makes you want to cook.
Another version of Pasta Con Le Sarde is on the Food 52 website. One reader recommends using bucatini. Another says that it’s traditionally made for St. Joseph’s Day (March 19) and with breadcrumbs to represent the sawdust in St. Joseph’s workshop (Antonia of Pasta Grannies does just that). According to Pasta Grannies, fennel and sardines are at their peak at this time in the spring.
I hope you enjoy this delicious pasta dish rich in protein and omega-3 fatty acids!