Sicilian Sardine and Broccoli Rabe Pasta

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Food Blogga

Test Kitchen-Approved
Sicilian Sardine and Broccoli Rabe Pasta
Serves
2 main or 4 side dishes

I created this recipe in an effort to make sardines more appealing. Since they're used often in Sicilian cuisine, I made a Sicilian inspired dish, with bold broccoli rabe. Wine-soaked sweet raisins and zesty lemon temper the more robust sardines and broccoli rabe, making a well-balanced pasta that will tempt even the sardine-averse.


Ingredients

  • 1 medium bunch broccoli rabe (rapini), stems removed
  • 3 tablespoons raisins (soaked in white wine)
  • 1/4 cup pine nuts
  • 1/2 cup plain breadcrumbs
  • 2 tablespoon olive oil
  • 1 small garlic clove, finely chopped
  • 2 shallots, finely chopped
  • 2 (3.75 -ounce) cans sardines in olive oil
  • 2 tablespoon halved Kalamata olives
  • 2 teaspoon lemon juice, preferably sweeter Meyer lemon
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon crushed red pepper flakes
  • salt, to taste
  • 2 tablespoon chopped fresh flat-leaf parsley
  • 8 ounce rigatoni

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Directions

  • Step 1

    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.

  • Step 2

    Place 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.

  • Step 3

    In 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.

  • Step 4

    In 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.

  • Step 5

    Drain 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.

  • Step 6

    Add 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.

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