posted by louisa 05-17-101 2:44 PM
Spaghetti alla Siracusana
1/2-cup olive oil
1-cup fresh bread crumbs
1/2-cup freshly grated Pecorino-Romano cheese
1 (3.75-oz) can oil-packed sardines, drained
2-cloves garlic, minced
2-tbs tomato paste, dissolved in 1/4-cup
freshly ground pepper
Fill a large pot with water, cover and bring to boil. Add salt and the spaghetti. Cover partially until the water just returns to a boil, then uncover, stir the spaghetti and cook until al dente. Drain and transfer
to a warmed large serving bowl, cover and keep warm.
Meanwhile, in a large skillet, heat 1/4- cup of the olive oil. Add the bread crumbs and cook over moderately high heat, stirring constantly, until golden and crisp, about 4 minutes. Transfer to a bowl and stir in cheese.
Wipe out the skillet. Add the remaining 1/4-cup of olive oil, the sardines and the garlic and cook over moderate heat, stirring, until the sardines break up, about 2 minutes. Remove from the heat and stir in
the dissolved tomato paste. Pour the sauce over the spaghetti and toss. Season with pepper and stir in 3 tablespoons of bread crumbs. Sprinkle half of the remaining bread crumbs on top and serve. Pass the remaining bread crumbs at the table.
(Food & Wine, May 1997)
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