Though not an authentic version, this Sardinian Pasta recipe embodies some wonderful Italian flavors and tasty sardines. I think traditional Sardinian pasta recipes usually include 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.
I’m calling this Sardinian Pasta Recipe for two reasons:
- One, it sounds really exotic. After all, did you know Sardinia is its own island? Doesn’t anything named after an Italian island sound delicious?
- And two, there are in fact sardines in this recipe.
And guess what? Most Sardinian recipes don’t even include very much seafood.
What’s in this Sardinian Pasta Recipe
- roasted pepper
- olive oil
- Kalamata olives
- salt, sugar, chili flakes
Are you hungry yet?
My Sardinian Pasta recipe 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!
Enter: Sardinian Pasta Recipe with Fried Eggs
What a great meal this would be for a casual gathering with friends this weekend!
More of my favorite pasta recipes:
Sardinian Pasta Recipe
- 8 ounces Pappardelle pasta
- 4 large roasted red bell peppers (click here for How to Roast & Peel a Pepper) peeled, seeded
- ¼ cup olive oil, divided
- 3½ tablespoons garlic, roughly chopped
- ¾ 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
- ½ cup pasta water (saved from above -- see recipe instruction no. 1)
- 2 cups packed fresh baby spinach
- ½ teaspoon salt
- 1½ teaspoons sugar
- ¼ teaspoon dried chili flakes
- 4 large eggs
- 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 ½ 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.
- 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.
- Remove the stem and seeds from the last roasted and peeled pepper, and cut it into thin slices. Set aside.
- 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 it become slightly golden, about 4 minutes.
- Add the oregano, puréed peppers, sliced peppers, olives, tomato, and sardines. Cook over low heat for about 20 minutes.
- Add the ½ 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.
- 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 chili flakes.
- 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.