In coastal California, fresh and smoked sardines are readily available. If they are not available in your area, you can substitute canned sardines.
Ingredients
- Bucatini Pasta 1 lb
- Olive Oil 1 Tbs
- Shallot 1, minced
- Garlic 2 cloves, minced
- Sun-dried Tomatoes finely chopped, ¼ cup
- Eggs 3
- Black Pepper 2 tsp
- Parmigiano Cheese grated, ½ cup
- Smoked Sardines 8 oz
- Pine Nuts ¼ cup
- Garlic Breadcrumbs ¼ cup
- Basil finely chopped, ½ cup plus some for garnish
Cook It
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 9 to 10 minutes.
- While the pasta is boiling, heat the olive oil in a frying pan over medium heat. Add the shallot and garlic. Cook, stirring often, until the shallot is translucent, about 3 minutes. Add the sun-dried tomatoes and cook for another 2 minutes. Set aside.
- Break the eggs into a large serving bowl and whisk. Add black pepper.
- When the pasta is cooked, drain and stir into the bowl with the beaten eggs. Mix thoroughly. (The heat from the pasta cooks the eggs.) Add the cheese, sardines, pine nuts, garlic breadcrumbs, and basil. Toss and serve. Garnish with basil and serve with grated cheese on the side.
