Bucatini with Artichokes and Sardines
This is how my Bucatini with Artichokes and Sardines was created yesterday! I was having a FaceTime visit with my daughter in Brazil who was lucky enough to get her hands on some fresh sardines. She asked me for a recipe, and although I have a more complex Italian Holiday recipe for Bucatini with Sardines in my printed cookbook, I thought it a bit too heavy for a simple summer supper. So this recipe of Bucatini with Artichokes and Sardines is my summer version; it’s super simple, healthy and delicious! Unfortunately, I can’t get my hands on fresh sardines where I live; but good olive oil packed Portuguese sardines are a great substitution! Enjoy my Bucatini with Artichokes and Sardines with a dry wine and a fresh leafy green salad!
1 lb bucatini pasta
1/4 cup extra virgin olive oil
4-6 cloves organic garlic, peeled and sliced
Himalayan salt to taste
1/2 teaspoon ground black pepper
3/4 teaspoon crushed red pepper flakes
1 can quartered artichoke hearts, drained
6 very ripe organic tomatoes, coarsely chopped
1 bunch organic flat leaf parsley, coarsely chopped
1/2 cup dry white wine
2-3 cans of olive oil packs Portuguese sardines or 1lb fresh ones if available
Italian seasoned Panko breadcrumbs and some reserved parsley for garnish
Heat olive oil in a large chef’s pan to medium high
Add the garlic, salt and both pepper, cook for a minute
Add the artichokes, wine and some of the juices from the canned sardines
Stir in the chopped tomatoes and parsley(reserve some parsley for garnish) reduce to simmer for 15 minutes
Lay the sardines on top and simmer for additional 5 minutes covered
In the meantime, cook the bucatini to al dente in a large pot of salted water, drain
Now I do not add the pasta to the tomato sauce, however you can do this
I prefer to drain the pasta and dress with olive oil, portion out the bucatini in pasta bowls and serve the sauce with the whole sardines on top with a sprinkling of breadcrumbs and parsley! Enjoy!
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