Entree: Italy – Calabria – Sardella (Spicy Calabrian preserved sardine and anchovy paste used as a sauce or spread for pasta and bread)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 8 oz (225 g) salted small sardines or anchovy fillets, rinsed, drained, and roughly chopped
- 1/2 cup (120 ml) extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 3 garlic cloves, minced
- 1–2 tsp (5–10 g) Calabrian red pepper flakes or crushed red pepper, adjust to taste
- 2 tbsp (30 ml) red wine vinegar
- 1/4 cup (30 g) toasted walnuts
- 1 tsp (5 g) coarse sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Zest of 1 lemon
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 12 oz (340 g) spaghetti or bucatini
- 1 loaf rustic country bread, for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil for the pasta. Reserve 1 cup (240 ml) pasta cooking water before draining.
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add the minced garlic and red pepper flakes and cook 1 minute more.
3. Add the chopped rinsed fish to the skillet and sauté gently, breaking the fillets with a spoon until they begin to dissolve into the oil, about 3–4 minutes.
4. Stir in the toasted walnuts and red wine vinegar; cook 2 minutes to meld flavors. If the mixture seems dry, add 2–4 tbsp (30–60 ml) of reserved pasta water.
5. Meanwhile cook the pasta to al dente, drain, and reserve the additional cup of cooking water.
6. Toss the drained pasta into the skillet with the sardella sauce over low heat. Add up to 1/2 cup (120 ml) reserved pasta water to loosen the sauce and coat the pasta evenly. Adjust salt and chili to taste.
7. Finish with lemon zest and chopped parsley, toss once more, and plate. Serve with slices of toasted rustic bread alongside to spread any remaining sardella.