Though not a super authentic version, this Sardinian Pasta Recipe does embody some wonderful Italian flavors, it includes tasty, salty sardines and is named after the Island of Sardinia. 
I think a traditional Sardinian pasta dish usually includes saffron and sausage. And by “I think,” I mean it’s an educated guess.
This is not at all a traditional dish from Sardinia, and both of those (albeit delicious), ingredients are not in it.
However, I’m calling a “Sardinian Pasta Recipe,” for two reasons:
- One, it sounds really exotic. After all, did you know Sardinia is its own island? And doesn’t anything named after an Italian island sound tasty!?
- And two, there are in fact sardines in this recipe.
And guess what? Sardinian cuisine doesn’t even include very much seafood.
So there you have it. My Sardinian Pasta is a deeply flavorful, beautiful, comfort food. Really, really comforting. And to add even more comfort to a comfort food dish, it’s often a good idea to crack an egg over it!
What a great meal this would be for a casual gathering with friends this weekend! Do it!
Though not a super authentic version, this Sardinian Pasta Recipe does embody some wonderful Italian flavors, it includes tasty, salty sardines and is named after the Island of Sardinia.
- 8 ounces Pappardelle pasta
- 4 large roasted red bell peppers (click here for How to Roast & Peel a Pepper) peeled, seeded
- 1/4 cup olive oil, divided
- 3 1/2 tablespoons garlic, roughly chopped
- 3/4 teaspoon dried oregano
- 1 cup Kalamata olives, pitted, roughly chopped
- 1 cup tomatoes, seeded, roughly chopped
- 4 individual wild sardines in olive oil backbones removed, roughly chopped
- 1/2 cup pasta water (saved from above -- see recipe instruction no. 1)
- 2 cups packed fresh baby spinach
- 1/2 teaspoon salt
- 1 1/2 teaspoons sugar
- 1/4 teaspoon dried chile flakes
- 4 large eggs
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Cook the pasta in a large pot of boiling, salted water until it's very aldente -- it will finish cooking with the sauce later. Add 1/2 cup of the pasta water to a small bowl and set is aside. Then, drain the pasta, toss with a bit of olive oil, cover, and set that aside, too.
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Remove the stems and all of the seeds from 3 of the roasted and peeled peppers. Add them to a food processor fitted with the blade attachment, or a blender, and purée them until they are as smooth as possible. Set aside.
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Remove the stem and seeds from the last roasted and peeled pepper, and cut it into thin slices. Set aside.
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Coat the bottom of a large sauté pan with about 1 tablespoon of the olive oil, and place it over medium-low heat. Add the garlic and let become slightly golden, about 4 minutes.
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Add the oregano, puréed peppers, sliced peppers, olives, tomato, and sardines. Cook over low heat for about 20 minutes.
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Add the 1/2 cup pasta water, spinach, the remaining 3 tablespoons of olive oil, salt, sugar and the cooked pasta. Gently stir to coat all of the pasta and evenly distribute the sauce.
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Create 4 small openings in the pasta, with a few inches between them. Crack 1 egg into each opening. Sprinkle the eggs with a bit of salt and the chile flakes.
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Cover with a fitted lid or foil, turn the heat to low, and simmer until the eggs are cooked the way you like them. For a soft yolk, it's about 10 minutes.
I highly recommend using wild sardines -- my favorite are Wild Planet. Sustainably caught in the Pacific Ocean, they are really delicious!
This is not a sponsored post -- I only suggest purchasing brands I cook with and love.
Wow – this is beautiful and it looks so comforting! I don’t cook sardines too often, but you’ve inspired me – I’ll have to try these wild sardines for a change.
Great seeing you this weekend!
Thank you!!!
This is truly beautiful. GREG
Thank you, Greg! 🙂
Valentina, this looks so comforting. A good hearty meal. I’m putting it on the menu for a chilly night.
So delicious that we had to share with our Facebook fans 🙂
Thanks for posting!
Thank you — delicious sardines! 😀
This looks amazing. It doesn’t help that I am starving right now! Off to make a poor substitute for your gorgeous dish — tuna sandwich, but it’s quick!
I love the idea of this, the way you kind of cross bread Eggs in Purgatory with a pasta dish. Superb.
Thank you! I hope your sandwich was delicious!! 🙂