Sicilian Pasta Salmon Sauce recipe
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Ingredients
- 1 (2 ounce) can anchovy fillets, undrained, or to taste 1 onion, chopped 1 teaspoon tomato paste 1 (7.5 ounce) can salmon, undrained, or more to taste ½ (7.5 ounce) can water ¼ cup pine nuts, or to taste ¼ cup raisins, or to taste salt and ground black pepper to taste 1 pinch saffron 1 (16 ounce) package spaghettini
Nutrition Info
- 539.9 caloriescarbohydrate: 77.9 gcholesterol: 33 mgfat: 11.4 gfiber: 3.8 gprotein: 32.9 gsaturatedFat: 1.8 gservingSize: -sodium: 1005.8 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions Sicilian Pasta Salmon Sauce
Directions
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Pour about 2 teaspoons oil from anchovy can into a skillet over medium heat, cook and stir onion in the hot anchovy oil until softened, about 5 minutes. Add anchovy fillets, cook and stir until fish dissolves, about 5 minutes.
Stir tomato paste into onion-anchovy mixture, add juice from canned salmon, water, pine nuts, raisins, salt, and black pepper. Cook and stir mixture until flavors have blended, about 15 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghettini in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
Mix salmon and saffron into onion-anchovy mixture, cook until salmon is heated through, about 15 more minutes. Serve salmon sauce over spaghettini.