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 calories
carbohydrate: 77.9 g
cholesterol: 33 mg
fat: 11.4 g
fiber: 3.8 g
protein: 32.9 g
saturatedFat: 1.8 g
servingSize: -
sodium: 1005.8 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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!

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