Name: Malloreddus with Sardines
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Ingredients: 100 g italian pasta; 0.25 teaspoon salt; 0.75 l water; 0.5 tin sardines in oil; 100 g tomatoes; 0.75 clove garlic; 0.5 tablespoon capers; 0.75 tablespoon olive oil; 1 sprig parsley; 0.25 pcs chilli peppers; black pepper; salt; parmesan

Step by step process

Preparing the ingredients

1
Remove the sardines from the tin, drain off the oil and break them into smaller pieces with a fork. They don't need to be completely mashed, small chunks throughout the sauce will give the dish character.
2
Dice the tomatoes finely. If you are using tinned peeled tomatoes, crush them with a fork directly in the bowl.
3
Peel the garlic and slice it thinly. Rinse the capers under cold water to remove excess saltiness. Finely chop the parsley.

Making the sauce

4
Heat the olive oil in a large frying pan over medium heat. Add the garlic slices and the chopped chilli, if using. Sauté for about 1 minute until the garlic begins to turn golden and fragrant, do not let it brown.
TIP:
Heat the fat to medium temperature, add thin garlic slices and sauté for 1-2 minutes until they begin to lightly golden. Once they take on a waxy sheen, immediately add the remaining ingredients, burnt garlic ruins the dish with a bitter taste.
5
Add the diced tomatoes, season with salt and simmer over low heat for about 10 minutes until the sauce thickens and the tomatoes break down.
TIP:
Simmer the tomatoes over medium heat without a lid. Water will gradually evaporate and flavors will concentrate. Watch until the sauce darkens slightly and reaches the right consistency, the longer it simmers, the more intense the flavor.
6
Stir the sardine pieces and capers into the sauce. Cook for a further 5 minutes over low heat so the sardines meld into the sauce. Stir gently from time to time to prevent the sardines from falling apart completely.

Cooking the pasta

7
Meanwhile, bring a large pot of 3 litres of water to the boil. Salt generously and add the malloreddus. Cook according to the packet instructions, usually 10-12 minutes, until al dente, cooked through but still slightly firm in the centre.
8
Just before draining, ladle out a cupful of the pasta cooking water and set it aside. Drain the pasta through a colander.

Finishing and serving

9
Tip the drained malloreddus directly into the pan with the sauce. Toss over low heat for about 2 minutes so the pasta is well coated. If the sauce is too thick, add a little of the reserved cooking water a spoonful at a time.
TIP:
The water from cooking pasta contains dissolved starch that emulsifies fats and helps the sauce bind together. When it's too thick, add it gradually, one spoonful at a time. Always use it instead of plain water, it would lose its emulsifying properties.
10
Remove from the heat, stir in the chopped parsley and adjust the seasoning with salt and pepper.
11
Divide among plates and serve immediately. Offer grated Parmesan separately at the table, with a fish pasta it is optional, but those who enjoy it will appreciate the gentle cheesy contrast.

More tips:

If you cannot find malloreddus at your local shop, you can substitute gnocchetti sardi or orecchiette, both shapes hold the sauce well in their hollows.

For a more intense flavour, add a pinch of saffron dissolved in a tablespoon of warm water to the sauce, saffron is a traditional Sardinian ingredient that beautifully complements the taste of sardines.

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