Penne Rigate with Sardine-Artichoke Sauce
Region: Italy
Category: Pasta with Fish
Season: Summer
Difficulty: Easy

Ridged quill-shaped pasta called penne rigate are tossed with a thick sauce, what the Italians call sugo, that is typical in Sicily.  The sauce begins with a delicate soffritto, a sautéed mix of finely chopped vegetables, and then the other ingredients are melted in until it becomes a rich sauce with an aromatic bouquet.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 30 minutes

1/4 cup extra-virgin olive oil

1 small onion, finely chopped

2 garlic cloves, finely chopped

2 tablespoons finely chopped fresh parsley

One 4-ounce can sardines in olive oil

4 salted anchovy fillets, rinsed

1 teaspoon capers

1 cooked large fresh artichoke foundation or 2 canned artichoke foundations, chopped

1 1/4 cup tomato purée (preferably fresh)

2 tablespoons water

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

Pinch of cayenne pepper

1 pound penne rigate

Freshly grated pecorino pepato or pecorino cheese to taste (optional)

1. In a large skillet, heat the olive oil over medium-high heat, then cook the onions, garlic, and parsley until the onions are soft, shaking or stirring frequently so the garlic doesn't burn, about 3 to 4 minutes.  Add the sardines, anchovies, capers, and artichoke hearts and cook for 2 minutes, stirring.  Add the tomato purée, water, oregano, salt, pepper, and cayenne pepper and reduce the heat to medium and cook 12 minutes.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the skillet and toss with the sauce and serve with pecorino pepato or pecorino cheese is desired, although I usually don't use cheese with seafood.

Variation: 

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Posted: 12/17/2006