Sicilian-Style Sardine Pasta with Bread Crumbs

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After a few modifications for personal taste I really like this dish. Since I only make it for one, I used one can of sardines in olive oil and got the $3 can and not the $.99 can. Since it's packed in olive oil I just add it without draining.

I use 1/3 box of noodles, either angel hair or linguine. I never pour the breadcrumbs over the top and just use a small spoonful or two to sprinkle over it as I would sprinkle Parmesan over a pasta dish. Any extra goes into a plastic container. (It's one less step if I make it later in the week or need something crunchy to put over a casserole.

I also add about 1/2 a can of petite diced tomatoes with juices to the sardines, pepper flakes and oil and about 1/4 tsp of dried Italian seasoning while it's cooking. It gave it some great flavor and more moisture.

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It was HORRIBLE.

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Like other people were saying, this dish was like eating the desert sand. Way too many breadcrumbs. I usually like her Italian and American dishes, but this was a big disappointment.

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I liked this dish better using tuna instead of sardines. Also added chopped green and black olives so it wasn't so plain. When I made it with sardines, my hubby complained that the house smelled for 2 days.

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My husband is gluten-intolerant and that limits what I can cook with reasonably-priced ingredients. I was able to use rice noodles and corn-based gluten-free breadcrumbs to make this - and he asks for it over and over again! I also find that I need a little more EVO than is called for, but that's no issue for me.

My kids love this too - and it's great left-over for lunch the next day (except for the smell in the breakroom...hahaha

Love it, love it!

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Just sharing a quick, healthy, easy and super tasty Sardine recipe:

http://miocibo.com/2009/04/28/sardine-and-sun-dried-tomato-pasta/

;D

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i never ate sardines before, but I keep trying new things to expand my tastes. I tried to be optomistic but I ended up tossing it in the trash. Oh well

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Desert Sand. This was terrible. I followed the instructions exactly, and am so glad I was testing this only on myself. I had a small portion b/c I was hungry, but the remainder went down the disposal. Yuck.

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This is my first RR recipe and with a little tweaking it turned out to be a wonderful family meal. I took the advice of some previous posters and reserved 1 cup of the pasta broth and a couple tablespoons of Evoo to toss the pasta with the sardines. I too would recommend using coarse bread crumbs (not the superfine, I used homemade with some red onions. On my next venture with this recipe I will definitely use the sardines that are packed in olive oil or perhaps try tuna fish and add slightly more red pepper flakes. A nice final touch is to serve this with fresh grated parmesan, asiago or romano cheese and warm bread. Budget-friendly and delicious, what more can you ask for??

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This was very good, I thought. I followed the advice of some of the other reviewers and used about half the breadcrumbs, because I was using store bought ones. I made sure to use a bit extra olive oil, and it turned out well.

For the sardine part, I added some just cooked cauliflower along with the sardines, and it really gave the sauce more heft, and I think kept it from getting too dry too.

Verdict: Really liked the flavor, but I could hardly eat any of it because it was just so filling. The combination of breadcrumbs and pasta is too carb heavy I think.