PORTUGUESE STYLE SARDINE SPAGHETTI
- 2 tbsp olive oil
- ½ red pepper finely sliced
- 1 medium red onion, finely sliced
- 3 cloves of garlic, minced
- ½ cup of olives, sliced
- 1 cup (18 small) cherry tomatoes, sliced in half
- 2 tbsp tomato paste
- ½ red chili pepper without excessive seeds, sliced
- 1 tin of sardines
- basil leaves, to taste
- 200 grams of dried spaghetti
- black pepper
- lemon zest
- ½ cup of white wine/lemon juice
- Place a big frying pan over a medium heat, add the olive oil and a drizzle of the sardine oil. When hot, add the bell pepper and cook until slightly soft.
- Add the red onion and garlic and sauté for a further 2-3 minutes.
- Add the olives and let everything slowly fry until it reaches a softer texture.
- Move the ingredients to one side of the frying pan and if necessary add another splash of olive oil and lightly fry your cherry tomatoes and basil leaves.
- Once the skin of the tomatoes start wrinkling, combine it with the rest of the pan, and add our chili pepper and the sardines, breaking it into smaller pieces.
- Add zests of one lemon and a splash of white wine or lemon juice to deglaze the pan and bring all those flavors together. Let it sizzle for another couple of minutes.
- While you wait, bring a large pot of salted water to a boil.
- Once the pasta water is boiling, begin cooking your spaghetti. Following the recommended instructions. For “al dente” pasta, remove from the water a minute early to taste.
- Add the tomato paste and half of a cup of the pasta water into your sauce. Reduce the heat and let it simmer for 3-5 minutes. The starch from the pasta water will help the sauce to bond with the spaghetti. Try the sauce and check if you need to adjust the salt or add another splash of pasta water. As some of the ingredients already contain salt, extra salt may not be needed.
- Drain the pasta and add it immediately into the saucepan and gently combine everything.
- Serve the finished sardine pasta into two pasta bowls and add some freshly grated black pepper and Parmesan cheese on top (we know that this goes against the rules but as cheese lovers we think that cheese goes well with everything. Who invented this silly rule anyway?).
© Recipe courtesy of We Travel Portugal.
OCTOBER WINE CLUB:
Casal da Coelheira
BOLD WINE STYLE
Intense color, resulting from a skin maceration prior to fermentation. The aromas are intense with berry notes and red fruits – strawberry and raspberry – combined with a slight floral note as violet. In the mouth it is with great elegance revealing a very gastronomic wine with good body, fruit and a well balanced acidity.
Varietals: Touriga Nacional, Alicante Bouchet, Touriga Franca
Region: Tejo, Portugal
Analysis: 13.0% alcohol / volume
Total Acidity: 7.8 g/L
Total Sugar: 0.6 g/L
Soil Type: Sandy
European Vegetarian Union: Vegan
Serving Temperature: 46ºF-50ºF
Pairing: Drink as a starter, or pair with salads, pasta, fish or seafood
Longevity: Drink now or keep it until the end of 2024
Winemaker: Nuno Falcão Rodrigues
Destemming, crushing, maceration and fermentation with temperature control, malolactic fermentation, partly matured in American oak, filtration.
ABOUT THE WINERY:
Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls. Learn more about the winery here.
Video and information © Casal da Coelheira – All Rights Reserved.