Sardine paste and pepper
Instructions
Roast the peppers and spellarlo.
Cut it in half, remove seeds and filaments and sfilettarlo.
Drain the sardines, open them in half, throw away the bones and cut into small pieces.
Sauté chopped garlic and parsley in oil.
Combine the pepper, let it season a few minutes then add the sardines and cook over low heat.
Boil the pennette, drain and add to the pan with the sauce.
Turn up the flame, stir quickly and serve.
Ingredients and dosing for 4 persons
- 400 g of type pasta pennette
- 120 g of sardines in olive oil
- 1 red pepper
- 1 clove of garlic
- Parsley
- Olive oil
- Salt
- Pepper