by Food Blogga
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my 35 recipes »
Photo by Food Blogga
Food Blogga's Notes:
Expand1 medium bunch broccoli rabe (rapini), stems removed Ask a question about this ingredient
3 tablespoons raisins (soaked in white wine) Ask a question about this ingredient
1/4 cup pine nuts Ask a question about this ingredient
1/2 cup plain breadcrumbs Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 small garlic clove, finely chopped Ask a question about this ingredient
2 shallots, finely chopped Ask a question about this ingredient
2 (3.75 -ounce) cans sardines in olive oil Ask a question about this ingredient
2 tablespoons halved Kalamata olives Ask a question about this ingredient
2 teaspoons lemon juice, preferably sweeter Meyer lemon Ask a question about this ingredient
1/4 teaspoon lemon zest Ask a question about this ingredient
1/4 teaspoon crushed red pepper flakes Ask a question about this ingredient
salt, to taste Ask a question about this ingredient
2 tablespoons chopped fresh flat-leaf parsley Ask a question about this ingredient
Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 1 ½-2 minutes; remove and plunge into a bowl of ice water. Shocking the rabe will maintain its vivid green color and stop it from cooking. Using the same pan, bring the water to a boil again, and add the pasta. Cook until al dente.
Ask a question about this stepPlace the raisins in a small bowl and cover with some dry white wine. Let them soak about 10 minutes to become infused with the flavor of the wine.
Ask a question about this stepIn a small, dry skillet over medium heat add the pine nuts and breadcrumbs. Shake pan in a back-and-forth motion until they are are golden and aromatic, about 1-2 minutes. Remove from heat and set aside.
Ask a question about this stepIn a large skillet over medium heat, warm 2 tablespoons olive oil. Add garlic and shallots, sauteing 2-3 minutes, or until lightly browned. Drain the broccoli rabe, pat dry, and add to the skillet.
Ask a question about this stepDrain the sardines. Using a fork, break sardines into small pieces and add to the skillet. Add the drained raisins, olives, lemon juice, lemon zest, crushed red pepper, and salt. Sauté 1-2 minutes more. Remove from heat.
Ask a question about this stepAdd cooked pasta to the skillet with the broccoli rabe mixture. Add toasted bread crumb mixture and fresh parsley and toss. Drizzle with quality extra virgin olive oil before serving.
Ask a question about this stepWhy not? I think capers would go well.
Yes! Now I have a delicious sardine recipe to try
Yay!
This looks great - kind of a riff on one of my all time favorite pastas (the classic Pasta con Sarde.) Also, sardines are one of those foods I always think I should eat more often - lots of calcium, etc. - but somehow rarely do. Now, I have no excuse not to.
I feel the same about them, though it doesn't take much convincing to get my husband to eat them.
Yum. I love anchovies and broccoli/broccoli rabe together, so sardines seem like a natural extension of that pairing.
Then you should definitely like this!
This is packed with zesty, spicy and bold flavors, and it's right up my alley!
I'm glad to hear it!
This pasta dish looks so good. I love the brocolli rabe, but am not sure about the sardines.
I know. But it's a good dish to try if you're hesitant about sardines.
Fany is the author of My Sweet Mexico and Paletas.
Fantastic recipe! I will certainly try! what about adding capers? the very tiny ones? I love capers with sardines...and they are both Sicilian....