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Pasta & rice main dishes

Baked pici pasta with sardines

⏱ 45 min🍳 22 min👤 4 pp★★★☆☆

Pici is a type of pasta very popular in Tuscany: it's rather like a fat spaghetti, usually prepared by hand like the Venetian ‘bigoli’, its close cousin. Pici are often served with a rich sauce based on garlic, but is also good with a meat sauce, sausage, etc. Today we would like to make an equally rich sauce for the pici pasta, but with fish rather than meat. We hit on the idea of using some lovely big sardines, and decided to make a delicious, full-bodied and flavourful sauce with them.

Ingredients

Nutritional values 520 kcal / serving
Protein
18g
Carbohydrates
65g
Fat
18g
Fiber
3g

* approximate values per serving

Information
45 minutes Total time
22 minutes Active time
Serves 4 persons
★★★☆☆ Challenging

Preparation

Start by cooking the pici pasta in boiling salt water. Bear in mind that the pici cook in about 22 minutes, and that given that they will also be cooked in the oven, you'll have to drain them while quite al dente, about 5-7 minutes before the end. Fry two cloves of garlic with a little olive oil in a pan, then add the halved tomatoes. Let them cook for about ten minutes, then add the capers, raisins and chilli. When you have a nice, not-too-dry sauce, add the boned sardines cut into large pieces. Heat everything through, season with salt and add the drained pici ‘al dente’. Mix well, then transfer the pasta mixture to a baking dish lined with tin foil. Cover and seal with more tin foil, and then bake for 7 minutes at 180°C. Remove from the oven and serve.

Tips
When preparing a dish of baked pasta, always remember to stop cooking the pasta when it is still noticeably ‘al dente’ before putting it in the oven, and pay attention to the cooking time.
Trivia
We mentioned that pici pasta is a specialty of Tuscany, but we could specify further: they are in fact typical of the provinces of Siena and Grosseto.

Step by step

Ingredients
Ingredients
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Additional information

Pici with Sardines in Foil and Potatoes

One of the tastiest variations of pici with sardines in foil is definitely the addition of potatoes. In this preparation, the potatoes are diced and cooked together with the pici and sardines, creating an even richer and heartier dish. The potatoes absorb the flavors of the seasoning, making every bite an explosion of taste. To prepare this variation, simply add the diced potatoes to the pan along with the other ingredients, ensuring they are cooked until tender. This dish is perfect for a family dinner or to surprise friends with a traditional Tuscan recipe, reinterpreted with a touch of originality.

Pici with Sardines Tuscan Style

The preparation of pici with sardines Tuscan style is a classic of regional cuisine, highlighting the authentic flavors of tradition. In this version, fresh sardines can be used, which are cooked in foil with cherry tomatoes, capers, and raisins, creating a mix of flavors that tells the story of Tuscan cuisine. The foil technique allows all the juices and aromas of the ingredients to remain intact, making the dish particularly fragrant and flavorful. For those who desire an extra touch, a pinch of chili can be added to give a bit of spiciness, balancing the sweetness of the raisins and the saltiness of the sardines. This dish is ideal for a summer dinner, to be enjoyed outdoors.

Pici with Sardines Light without Raisins

For those who are mindful of their figure, pici with sardines can be prepared in a light version, eliminating the raisins and reducing the extra virgin olive oil. This variation still maintains the intense flavor of the sardines and cherry tomatoes, but with a lower caloric intake. By using less oil and replacing the raisins with a sprinkle of fresh parsley, a lighter dish is achieved without compromising on taste. It is an excellent solution for those who wish to enjoy a traditional Tuscan dish without giving up on lightness, perfect even for those following a balanced diet. With this preparation, the fresh and genuine flavors of the ingredients can be fully appreciated.

Nutritional Benefits of Pici with Sardines in Foil

Pici with sardines in foil are not only a delicious dish but also very nutritious. Sardines are rich in omega-3 fatty acids, essential fats that promote heart health and improve blood circulation. Additionally, they contain a good amount of protein and B vitamins, which are fundamental for our body's well-being. Cherry tomatoes provide antioxidants like lycopene, which helps combat free radicals and maintain healthy skin. A serving of pici with sardines in foil provides about 450-500 calories, depending on the amount of oil used. This dish therefore represents an excellent choice for those seeking a balanced meal rich in flavor.

Can Pici with Sardines in Foil be Frozen?

Freezing pici with sardines in foil is possible, but there are some precautions to follow. To maintain the quality of the dish, it is advisable to freeze only the cooked and cooled pici, separating them from the seasoning. Sardines, in particular, tend to lose texture and flavor once thawed, so it is better to consume them fresh. Once frozen, the pici can be stored for a maximum of 2-3 months. To thaw them, simply leave them in the refrigerator for a few hours and then reheat them in a pan with a drizzle of oil and a bit of fresh tomato. This way, you can enjoy a delicious dish even weeks after preparation.