Venetian Onion and Sardine Spaghetti

Justine’s authentic sardine pasta brings the flavours of Venice straight to your kitchen with this incredibly simple yet elegant dish! This traditional sardine pasta showcases how Italian cooking transforms humble ingredients into something magical. Justine slowly caramelises the onions until they’re jammy and sweet, creating the perfect base for this sardine pasta. The tinned sardines break down beautifully into the sauce, giving this sardine pasta an incredible depth of umami flavour. With just a splash of white wine, fresh lemon zest and parmesan, this sardine pasta proves that the best Italian dishes are often the simplest ones! Perfect for weeknight dinners when you want something authentic and satisfying. Subscribe for more of Justine’s brilliant Italian-inspired recipes!

Full Recipe: https://everydaygourmet.tv/recipes/venetian-onion-and-sardine-spaghetti

Ingredients:
200g wholemeal spaghetti
20g butter plus extra 5g
1 tsp olive oil
1 large onion, finely sliced
1 tsp freshly cracked pepper
2 cloves garlic, minced
100ml white wine
1 x 110g can sardines, drained from spring water
Zest 1 lemon
Handful of freshly grated Parmesan cheese
Salt

Method:
Heat 20g of the butter and oil in a large pan, add the onions and coat in the butter with a pinch of salt. Stir regularly, allow to soften and caramelise on a low heat for about 20 minutes until jammy. If the onions are getting too much colour add a few splashes of water.

Add the pepper and garlic and turn the heat to medium and then add wine. Bring to the boil and add the sardines, drained. Turn the heat off until ready to add the pasta.

Bring a large pot of salted water to the boil. Add the pasta and cook until al dente.

Turn the heat back on under the sauce mixture and add the pasta and 1/2 cup of starchy cooking water. Toss everything together, along with the remaining butter, parmesan and lemon. Check seasoning and serve.

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Pasta: https://www.youtube.com/playlist?list=PL1Cp-Lm2gLTmRIFPS1oXUeF_1YBv6bPK5

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i’m going to make you a slowcooked onion and sardine pasta So I’ve just been slicing my onions I want them quite thin You see you can almost see through them This will help them cook faster and they’ll become really jammy I’ve been preheating a sauté pan a glug of oil and also some butter So a knob of butter and this is also going to give our onions a lovely flavor So say about 10 to 15 g of butter Allow that to melt and make sure that the heat is not too hot You just want on a medium heat We don’t want too much color on our onions We want them to be golden but not too brown So in they go And the key here is just to slowly cook them I also like to give the tip of if they start to dry out or start to fry too much then just add a splash of water and they’ll start to steam So in with a good pinch of salt to season Coat the onions in that lovely butter and oil and we’ll just let them cook So the lid goes on Now traditionally this dish was done with anchovies but I’ve been making this recently with sardines These sardines are in spring water They are so good for you Sardines are high in omega-3 and it’s a great protein I always have some stashed in my pantry for a delicious pasta dish just like this So I’ve drained the water off and I don’t want to crush them too much I kind of want to keep their shape and we’re going to add them at the end So while we’re keeping an eye on our onions stir them regularly so they don’t burn I’ll also chop some garlic And I don’t like to add my garlic with my onions I want to add them later on so we get that lovely fresh flavor of the garlic All right I’ve been tending to these onions lovingly and look at this See how they’ve cooked down so much you can see the butter in there They’ve got a light golden color just right So in with our garlic and that’s just going to warm through and just cook lightly And we’ll give that a mix And then now everything comes together quite quickly pasta can go into the water Rapidly boiling as always A good pinch of salt And in that goes And just give that a bit of a mix just to separate our pasta And we want to cook that al dente So if the packet says 8 minutes you want to take it out at least a minute before then So it’s just got a little bit of rawness in the center cuz it’s going to continue cooking in our sauce So that’s going to take no time at all I’ll also get some palmesan ready grating You want a good two handfuls of freshly grated parmesan All right that pasta is nearly cooked So let’s finish off the sauce In our onion and garlic mixture can go our cute little sardines I’ve just drained it from the spring water and I don’t want to mash them up so just spread them out They’ll just break naturally in there I’ll also add some white wine Just a tiny splash And just bring that to the boil just to cook off slightly Oh and the smell of that white wine with the sardines It’s just delicious Turn that down And in with our pasta Now grab your pasta and directly place it into our sauté pan You don’t want to be straining it off It’s just easier doing it this way number one And also we want that starchy water to go into our sauce because this is what binds it all together and delivers a creamy result So add a ladle full of that water Give it a toss and combine all of that so the sardines and the onions scatter around in all that delicious pasta And this is when I can add my lemon zest Sardines love citrus so lots of lemon zest And to that I’ll add my cheese So good handful now And the rest can go on the top And again good little stir And that combination of the pasta water and that oil and butter and the cheese will give us a creamy finish And we’re ready to plate up Okay So we’ll grab a bowl We’ll add a good amount of our pasta And I’ll top it with these beautiful sardines and onion mixture Look at that It’s just such a smart dish to create cuz if you think about the sweetness of the onions with the salty savoriness of the sardines it’s just going to work every time If you’re looking for a very quick dinner that’s just slightly different from the norm has a lot of history behind it then try this dish It works a treat I know some people like “Oh cheese with seafood doesn’t work.” You know what there’s exceptions to the rules and this is one of them