Pasta Con Sarde
This is a traditional Italian dish from Sicily in the Palermo region which translates to Pasta with Sardines. It's a unique combination of cauliflower, wild fennel, sardines and raisins, served over bucatini or spaghetti and
- Prep time
- --
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 tbsp whole wheat breadcrumbs
- butter flavored Pam
- 1 medium onion (chopped)
- 4 anchovies
- 1 tbsp extra virgin olive oil
- 1 head cauliflower (chopped and steamed)
- 1 14.5 oz can pasta con sarde seasoning
- 8 oz tomato sauce
- 1 chicken bouillion
- 12 oz high fiber spaghetti such as Ronzoni Smart Taste
Instructions
- 1
Heat a nonstick frying pan on medium heat and spray with Pam.
- 2
Toast breadcrumbs until golden, careful not to burn. Set aside.
- 3
Sauté onions and anchovies in oil on medium heat until anchovies melt and onions are golden, about 1 - 2 minutes.
- 4
Add tomato sauce, 4 oz water and pasta con sarde seasoning and simmer 2-3 minutes.
- 5
Add cooked cauliflower, chicken bouillion and pepper to taste and cook an additional 5 minutes.
- 6
While the sauce simmers, cook the pasta according to package directions.
- 7
When pasta is cooked, divide pasta in 6 bowls (about 1 cup each).
- 8
Top each bowl with sauce and 1 tablespoon toasted breadcrumbs and serve.