Spaghetti with Sardine, Tomato, and Mint
Region: Italy
Category: Pasta with Fish
Season: Summer
Difficulty: Easy and Quick

This preparation is a spaghetti with raw sauce perfect for a hot summer day. A raw sauce, salsa cruda in Italian, is an uncooked sauce used with pasta.  In this version canned sardines are tossed with fresh mint and parsley, and ripe tomatoes which are heated through only by virtue of the cooked and hot spaghetti.  It should be lukewarm when served.  Serve with crusty bread.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 20 minutes

3/4 pounds spaghetti

1 large garlic clove, finely chopped

1 1/2 tablespoons finely chopped fresh parsley leaves

3 tablespoons finely chopped fresh mint leaves

1 large ripe tomato, peeled, seeded, and chopped

2 canned sardines in water, drained and broken apart

2 teaspoons capers, chopped

Extra-virgin olive oil to taste

Salt and freshly ground black pepper to taste

1. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing. 

2. In a large bowl that will hold all the pasta, stir the garlic, parsley and mint together and then mix with the tomato, sardines, capers, olive oil and a pinch of salt.  Transfer the pasta to the bowl and toss with the sauce and abundant black pepper and serve.

Variation: 

Note: 

Posted: 12/17/2006