Sicilian Pasta Salmon Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe was handed down from my husband's Sicilian grandmother to his mother and now to me. This is a wonderful recipe that is a favorite of the entire family. And it's easy, too. Not a 'traditional American' pasta sauce, but a real, honest to goodness Sicilian sauce. Don't leave out the saffron or pignoli! 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 |
1/2 (7.5 ounce) can water |
1/4 cup pine nuts, or to taste |
1/4 cup raisins, or to taste |
salt and ground black pepper to taste |
1 pinch saffron |
1 (16 ounce) package spaghettini |
Directions:
1. 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.
2. 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.
3. 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.
4. Mix salmon and saffron into onion-anchovy mixture; cook until salmon is heated through, about 15 more minutes. Serve salmon sauce over spaghettini.
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