My family has a similar dish that we traditionally have Christmas Eve. Our version is even more simple. We heat olive oil and flavour it with loads of sliced garlic sautéing the garlic until just lightly browned. The garlic is removed and the sardines are added to the flavoured oil and heated through. Prepared spaghetti is tossed into the sardines and topped with the toasted bread crumbs and grated parmigiana cheese.
Growing up in a Southern Italian neighborhood, I remember my Mom and Sicilian neighbors always adding finely chopped sauteed fennel (and its leaves on top) in the sauce... and occasionally tossed toasted pignoli on top. Thanks for this version in the video.
@@luke9822 Good question. I don't recall parsley added, and personally I never had this dish without the fennel, so I believe the parsley wasn't added. I just made this dish recently for family & friends that loved it. Adding one anchovy to the sauce was also an option.
@Setetoto Yikes! I know this was posted a while ago, but for the love of god, don't use cumin! It is not anything like fennel. In fact you will have difficulty finding any Italian recipes that use cumin. Fennel has a faint "licorice" flavor. So if you are looking for a replacement, try other herbs that have that flavor too - like basil, terragon, or anise.
He's right on about saving the sardines for the Apocalypse. I have a lot of sardine cans stored in my cupboard that I just have not got around to eating. This dude has inspired me to do something about it!
Stupid, unnecessary comment about the Apocalypse. Food and tasteless jokes don't mix well. Go back to first grade etiquette school Mr. Unappetizing, Bite me Bittman. YM
Made this for the evening meal today. Best sardine dish I have made. I do not like capers so did not include them. Do not keep Parsley around much either but everything else was as the video stated. I think it is the lemon zest and the crunchy topping that adds the interest. Thank you for a great recipe.
Will be my first Sardine dish today, never had them before. Wish me luck. After finally getting into anchovies last year, i bought a can of sardines for the omega 3s.
Ten years later and the apocalypse has arrived (compliments of COVID-19). It's not what I imagined as my "last supper" but I found this just in time. My thanks to Mark Brittman.
OMG I love sardines! And you have the Portuguese ones! I'm going to have to find where they sell those down here in South Texas! I saw a video of the Portuguese people of a town canning them and I was impressed on how generous and prideful the employees were about their excellent workmanship of a job well done! Now i've got to have their product! Thank you for sharing this recipe with us! ✨Wishing You a Happy New Year🎉
Rose Boudreaux I just saw this video and I too am anxious to try it. I live in the Texas Hill country and can’t find Portuguese sardines anywhere!! Did you find any??
They were overfished in the US so the "industry" collapsed. Apparently the Portuguese and Morrocan are not the preferred sardines but rather the Norwegian. Update: I made this fantastic dish tonight. It was wonderful and easy peasy. I used my new favorite sardines which are the King Oscar brand. Awesome flavor. The sardines have a rich mushroomy taste.
OH MY GOSHH THAT INTRO LoOL !! ...i kept squirming/jerking/frantically running the mouse around looking for the " skip" button ....it was NO WHERE to be found!!! .....kinda like when you call someone on the phone it picks up ...they say.... HELOO? and PAUSE for a second ...you then right AWAY you go into talking ...only for an interruption with ...."ha-ha leave your message after the beep!!"................. i get it now ...its fabulous !!!
I made it this evening and enjoying it right now. It is DELICIOUS. I serve the bread crumbs on the side, to be sprinkled on top of each individual dish. Also, because in my haste not to overcook the pasta I always forget to reserve some cooking water, I just added an ounce or two of fresh water to the sardine sauce pan at the end and made a quick little pan gravy that way (it doesn't take much, you don't want soggy pasta, just moist enough).
I’ve been reading Mark Bittman in the NYT forever and how did I miss this? He is hilarious and also a down to earth cook. Yes, the apocalypse is now, or something close to it. Trying to use what’s in my pantry now and searching for recipes. Thanks. Mark!
I had never seen someone but in Vzla cooking pasta with sardines. This is an everyday dish in my country, but is not usual 2 C other people cooking it.
Pasta dishes are interesting. To me it looks like a whole bunch of really delicious food was being prepared and then he just dropped that massive pile of noodles on it and in the end 90% of every bite is just pasta. Fantastic solution for if you’re on a budget, but am I the only one who would want to use 25-50% of the amount of pasta that he did?
He's funny, I have two tins of aldi specially selected sardines from the start of the first lock down, as I heard tinned fish was the thing to buy. They are looking at me ever since, I must try this. Also, he is such a natural speaker. He's my favourite after Orsara recipes.
Sardines have always been a little too fishy for me, but they're so cheap and so good for you. I was really skeptical about this recipe, but was pleasantly surprised. The whole dish comes together and really mellows out the strong flavor of the sardines.
@@Thoroughly_Wet The skin almost always makes them taste too fishy to me. Fishy at all is too fishy to me, though. Some people, like my Vietnamese friends, love it fishy and the fishier the better.
I will enjoy this (and already have most of the ingredients, including the finest canned sardines). I'll even buy some capers and a lemon for it. And a baguette. I'll definitely throw in a few red pepper flakes.
Making this for dinner tonight, with tomatoes because I need to use them up. I'm from Long Island, and grew up on fresh seafood, let me tell you that canned is just as delicious.
Variations on this recipe include currents. Different versions sometimes include tomato paste and or fennel and fennel fronds. And never use cheese with this.
I have sprats which are very similar to sardines the good ones can they be used in lieu of sardines sardines in this dish and also I have muscle meet I wonder if I could combine that in there
Thank you, Mr. Bittman, for this exquisite recipe. I watched the video yesterday and made the dish for dinner tonight. SUBLIME. The flavors of lemon, capers, and parsley together are so delicious. This will be in our regular rotation! We appreciate your sharing it!
My favorite sardines are the Crown Prince, boneless And skinless, royal blue box; I think they are the best tasting. Not because the are boneless and skinless, I’ve tried many since I was a boy, and there are others I like. Thank you for posting this.
Ever had a ideal that bugs ya? Bugs ya, and keep on bugging ya? This is it.! Deep fried sardine. YOU HEARD CORRECT! DEEP FRIED SARDINES. Sardines, these was package in La. Hot Sauce. OMG IT YUMMY all i did was coat them in cornstarch and Deep fried them. put them on a towel and salt them YUMMY These was package in La. Hot sauce YUMMY
When I used to cook Sardines with pasta I used to have one small handful of Penne or Tagliatelle. That way, I could enjoy my can of Sardines with my Pasta without overeating.
I tried it and it turned out so good! The only thing was the breadcrumbs would get soggy as soon as I added them to the pasta so not sure how to keep the crunch :(
Mark, I've made this about 4 or 5 times for family and friends, even made my own video and it is absolutely delicious. I grew up in NYC and we always had this dish but with the can from Italy; your receipe is 10 times better. But you should include chopped Fennel. Although I am very dissapointed with the NYT, you are a star!
he's joking about the apocalypse but im actually watching this right now to make use of my sardines during the coronavirus quarantine
Same! 😅
Yup. Me too. Lots of rice and pasta dishes
Me too!
Same
Me, too!
My family has a similar dish that we traditionally have Christmas Eve. Our version is even more simple. We heat olive oil and flavour it with loads of sliced garlic sautéing the garlic until just lightly browned. The garlic is removed and the sardines are added to the flavoured oil and heated through. Prepared spaghetti is tossed into the sardines and topped with the toasted bread crumbs and grated parmigiana cheese.
garlic olio pasta with sardines
Thank you!🎆
Christmas 2024 will soon be here and I will be including your lovely recipe during the coming 12 days of Christmas and beyond!🎄
Growing up in a Southern Italian neighborhood, I remember my Mom and Sicilian neighbors always adding finely chopped sauteed fennel (and its leaves on top) in the sauce... and occasionally tossed toasted pignoli on top. Thanks for this version in the video.
Was the fennel replacing the parsley, or in addition to it?
@@luke9822 Good question. I don't recall parsley added, and personally I never had this dish without the fennel, so I believe the parsley wasn't added. I just made this dish recently for family & friends that loved it. Adding one anchovy to the sauce was also an option.
@@luke9822 from my experience, if you want to replace it, cumin is more similar in taste albeit not the same ofcourse
@Setetoto Yikes! I know this was posted a while ago, but for the love of god, don't use cumin! It is not anything like fennel. In fact you will have difficulty finding any Italian recipes that use cumin. Fennel has a faint "licorice" flavor. So if you are looking for a replacement, try other herbs that have that flavor too - like basil, terragon, or anise.
On the NYT Cooking site and app, there's a version of this recipe that includes fennel, along with a few other ingredients.
I can't believe this 13 year old video is still relevant for a college student like me today. Thank you so much for not taking this down.
I'd eat that. it looks really good. I'm new to sardines. My mother loved them. She passed in April. Memories
My Nona made what us kids called "breaded spaghetti" every Christmas Eve, with the bread crumbs, garlic and anchovies. The BEST!
I just saw this video today. I'm making this during the 2020 apocalypse (Covid-19 pandemic) to use my tins of sardines.
Finally a man who can cook and not overcomplicate things with a touch of humour!!! please give me more recipes and of course wise cracks!!! lol
He's right on about saving the sardines for the Apocalypse. I have a lot of sardine cans stored in my cupboard that I just have not got around to eating. This dude has inspired me to do something about it!
Stupid, unnecessary comment about the Apocalypse. Food and tasteless jokes don't mix well. Go back to first grade etiquette school Mr. Unappetizing, Bite me Bittman. YM
Made this for the evening meal today. Best sardine dish I have made. I do not like capers so did not include them. Do not keep Parsley around much either but everything else was as the video stated. I think it is the lemon zest and the crunchy topping that adds the interest. Thank you for a great recipe.
getting hit with the recommended 9 years later...
That's nothing I'm watching this 25 years later.
I love onions, sardines, and pasta. This one sounds good.
"The end of days is next Thursday."
DIED LAUGHING.
"When cooking, it is often useful to apply heat"
Hahaha! That was one of the dumbest statements ever made in history. Like saying 'When breathing, it is often useful to inhale oxygen'.
you're one of the dumbest person in history. what he did there is called 'humor'
It was brilliant! LOL: Also... don't wait for the apocalypse!
Genius
That was hilarious.
Will be my first Sardine dish today, never had them before. Wish me luck. After finally getting into anchovies last year, i bought a can of sardines for the omega 3s.
yep, KING OSCAR double layer sardines in olive oil fits the bill nicely...this is one of my FAVORITES! awesome!
Cant find them in Santa fe anymore!!!
@@debrabelz amazon
King Oscar is the best!
Ten years later and the apocalypse has arrived (compliments of COVID-19). It's not what I imagined as my "last supper" but I found this just in time. My thanks to Mark Brittman.
OMG I love sardines! And you have the Portuguese ones! I'm going to have to find where they sell those down here in South Texas!
I saw a video of the Portuguese people of a town canning them and I was impressed on how generous and prideful the employees were about their excellent workmanship of a job well done!
Now i've got to have their product!
Thank you for sharing this recipe with us!
✨Wishing You a Happy New Year🎉
Happy New Year from Scotland.
Locate Ortiz Sardinas...you will thank me for it.
@@TheGolfster3 Doubt if I can purchase in Scotland. Selling on Amazon, £20.35 for 190 gm, quite expensive. Thank you for the tip though..
Rose Boudreaux I just saw this video and I too am anxious to try it. I live in the Texas Hill country and can’t find Portuguese sardines anywhere!! Did you find any??
Amazon has all the sardines but Nuri are amazing
Made this today. Easily made and excellent. Far simpler than many of the other videos out there - but this has everything you need.
'YOU'VE been keeping that can of sardines for the Apocalypse! Well the end of days is next Thursday'. Hilarious lol!!! SOoo true!!
Curmudgeon Cooking😂😂love it ❤️❤️
They were overfished in the US so the "industry" collapsed. Apparently the Portuguese and Morrocan are not the preferred sardines but rather the Norwegian.
Update: I made this fantastic dish tonight. It was wonderful and easy peasy. I used my new favorite sardines which are the King Oscar brand. Awesome flavor. The sardines have a rich mushroomy taste.
King Oscar is the go too my doo
OH MY GOSHH THAT INTRO LoOL !! ...i kept squirming/jerking/frantically running the mouse around looking for the " skip" button ....it was NO WHERE to be found!!! .....kinda like when you call someone on the phone it picks up ...they say.... HELOO? and PAUSE for a second ...you then right AWAY you go into talking ...only for an interruption with ...."ha-ha leave your message after the beep!!"................. i get it now ...its fabulous !!!
What do I have? I have sardines and spaghetti noodles. Google brings me here. Thank you!
Thank you for a pasta dish with my favourite sardines.
Happy New Year from Scotland 2020.
I made it this evening and enjoying it right now. It is DELICIOUS. I serve the bread crumbs on the side, to be sprinkled on top of each individual dish. Also, because in my haste not to overcook the pasta I always forget to reserve some cooking water, I just added an ounce or two of fresh water to the sardine sauce pan at the end and made a quick little pan gravy that way (it doesn't take much, you don't want soggy pasta, just moist enough).
Made this today for lunch. So good. Kept this video going in the kitchen while I cooked. Thank you for this recipe!
I’ve been reading Mark Bittman in the NYT forever and how did I miss this? He is hilarious and also a down to earth cook. Yes, the apocalypse is now, or something close to it. Trying to use what’s in my pantry now and searching for recipes. Thanks. Mark!
this guy is funny and brilliant, bravo and thanks
A smooth no fuss presentation, I got Sardines, nothing can stop me, (must get Bucatini pasta)
I had never seen someone but in Vzla cooking pasta with sardines. This is an everyday dish in my country, but is not usual 2 C other people cooking it.
11 years late but I love this guy and this recipe. Thank you!
you made my mother in law cry! and me smile. (Palermitan citizen)
Pasta dishes are interesting. To me it looks like a whole bunch of really delicious food was being prepared and then he just dropped that massive pile of noodles on it and in the end 90% of every bite is just pasta. Fantastic solution for if you’re on a budget, but am I the only one who would want to use 25-50% of the amount of pasta that he did?
One of my favorite pasta dishes. So easy and so good!
Try it with peas sometime. Fantastic!
What I like of this video muted then cook it with anchovies and was great, thanks man
He's funny, I have two tins of aldi specially selected sardines from the start of the first lock down, as I heard tinned fish was the thing to buy. They are looking at me ever since, I must try this. Also, he is such a natural speaker. He's my favourite after Orsara recipes.
Sardines have always been a little too fishy for me, but they're so cheap and so good for you. I was really skeptical about this recipe, but was pleasantly surprised. The whole dish comes together and really mellows out the strong flavor of the sardines.
I've never once had a can of sardines taste too fishy. They've always been to bland
@@Thoroughly_Wet The skin almost always makes them taste too fishy to me. Fishy at all is too fishy to me, though. Some people, like my Vietnamese friends, love it fishy and the fishier the better.
I just bought this brand of sardines with chili and olive oil…..best I have ever tasted
I will enjoy this (and already have most of the ingredients, including the finest canned sardines). I'll even buy some capers and a lemon for it. And a baguette. I'll definitely throw in a few red pepper flakes.
This is my favorite Mark Bittman episode....
Great intro about the can of sardines in the cabinet. Loll. Great recipe!
This is spaghetti and oil. Aoila, lol.
Timeless.
Addition of fish sounds interesting.
Must be delicious !
Making this for dinner tonight, with tomatoes because I need to use them up. I'm from Long Island, and grew up on fresh seafood, let me tell you that canned is just as delicious.
Amazing and delicious recipe of my favourite Sardine fish,
wish I knew the recipe before !
Thank you so much !!
This man is a legend I love his cookbooks
2:02 he just dropped the box on the floor, so minimalist! Lol
Variations on this recipe include currents. Different versions sometimes include tomato paste and or fennel and fennel fronds. And never use cheese with this.
I have sprats which are very similar to sardines the good ones can they be used in lieu of sardines sardines in this dish and also I have muscle meet I wonder if I could combine that in there
Maybe I don't appreciate your humor, but I'm pretty much all over this recepie.
Tomorrow I will try making this dish with my zucchini noodles 🍝
Apocalypse? Next Thursday? That’s tomorrow. You’ve no idea Mr. Bittman. 1/8/2020 got my sardines ready.
A nice drizzle of extra virgin olive oil over the finished dish is great too!
Tom Eindhoven adding more oil to the oily fish and oily pasta? Nah fam
Thank you, Mr. Bittman, for this exquisite recipe. I watched the video yesterday and made the dish for dinner tonight. SUBLIME. The flavors of lemon, capers, and parsley together are so delicious. This will be in our regular rotation! We appreciate your sharing it!
I am plotting to make this pasta dish this weekend. I am going to use Nuri spiced sardines, I know this is going to be great! Thank you!
We're having this for dinner tonight Mark and I can't stop thinking about it!
My favorite sardines are the Crown Prince, boneless And skinless, royal blue box; I think they are the best tasting. Not because the are boneless and skinless, I’ve tried many since I was a boy, and there are others I like.
Thank you for posting this.
Simple but I can tell with the ingredients combo, that is delicious !!!
Great with anchovies if no capers
I made this with sardines can. A few days later I made with smoked oysters can. Yummy thanks
is it possible to use fresh water sardines and soak them in olive oil???? thank you for your video
Love this!!
Great video..really enjoyed it!
Sounds good. I am gonna make this tonight, and will buy some more for the apocalypse 😉
Onion is not necessary. Instead capari and parsley try dill. Its fantastic.
One of my favourite videos & recipes. Thanks Mark.
Good recipe! 👍tnx sir.
Great dish for sure. Add golden raisins with the sardines as you saute, trust me. Takes dish to another level. And YES, do add red pepper flakes.
"well the end of days is next thrusday so let's figure out how to make em" lol
So good thanks!
Looks good.
Many thanks sir.
Ever had a ideal that bugs ya? Bugs ya, and keep on bugging ya? This is it.! Deep fried sardine. YOU HEARD CORRECT! DEEP FRIED SARDINES. Sardines, these was package in La. Hot Sauce. OMG IT YUMMY all i did was coat them in cornstarch and Deep fried them. put them on a towel and salt them YUMMY These was package in La. Hot sauce YUMMY
I LUV THIS BUT WITH GARLIC INSTEAD OF CAPERS!!!!!!
💯
Oooh this looks delectable! Going to buy decent sardines!
Alice i made it 'its yummy : )
Why do I find myselt watching this video every day?
My new obsession is bucatini noodles 😊. They would be great in this recipe!!! Thank you🙏🏻
Yup
Yes. Bucatini is my favorite.
I must say, having been born in Italy, I never heard of the type of pasta that he’s using 😂😂😊
When I used to cook Sardines with pasta I used to have one small handful of Penne or Tagliatelle. That way, I could enjoy my can of Sardines with my Pasta without overeating.
I just made this and it was the bomb!
the fact is, this is a darn good dish
i love watching your videos, you make it so interesting
This is so up my alley,too bad My wife dislikes most except seafood
Love it! I'm putting in some butter for sure.
"pre-Columbian Sicilian...no tomatoes." Hilarious. Thank you
Nice one. I will try it. Thanks.
What about the fennel?
My poodle fave. Pasta, sardines, and carrots 😅🎉
Best cooking show ever. Why did it stoppppp
This is a super healthy dish,. Thanks Mark
Fantastic, must try. Thanks for sharing. - Marco
Mark ain't kidding about getting the expensive sardines. Better eye appeal and much better taste.
I tried it and it turned out so good! The only thing was the breadcrumbs would get soggy as soon as I added them to the pasta so not sure how to keep the crunch :(
Thanks Pal👌😄
I’m anxious to try this looks delicious.
Great recipe! Making this pasta for the second time - and its amazing!
Mark, I've made this about 4 or 5 times for family and friends, even made my own video and it is absolutely delicious. I grew up in NYC and we always had this dish but with the can from Italy; your receipe is 10 times better. But you should include chopped Fennel. Although I am very dissapointed with the NYT, you are a star!
Awesome dish and thanks for sharing your tips 👍
bugs me that he didn’t button down his button down collar. But Bittman is great as usual
An emulsion is the best way I've heard pasta's starchy water explained.
Red chili flakes are post-Columbian.
But . . . pre-Apocalypse.
Pre..........