PASTA WITH SARDINES AND PEAS (PASTA CA NOCCA – PASTA COI FIOCCHI)

I am always fascinated by the literal and figurative use of language especially to describe particular dishes; for example, pasta ca nocca (Sicilian) is made with peas and fresh sardines.

        

Nocca is a bow or ribbon in Sicilian. A coloured ribbon or a bow in one’s hair is something to be admired – it looks attractive. This pasta contains peas, and the contrasting green against the pasta, is eye catching and demands admiration, hence the name.

I make it even prettier by using farfalle shaped pasta (butterflies) although these look more like bows to me. 

        

Anche l'occhio vuole la sua parte (Italian saying)

Even the eyes want their part.

        

INGREDIENTS

pasta, 500g, short pasta (such as farfalle (butterflies), fusilli orshells)

sardines, 300g fillets

peas, 400g fresh, green, young and shelled

parsley, a small bunch, cut finely

onion, 1 cut finely

extra virgin olive oil, ¾ cup

salt and freshly ground black pepper to taste

grated pecorino, to taste

        

PROCESSES

Soften the onion in the extra virgin olive oil.

Add the peas, seasoning and the parsley. Without the lid, stir the contents gently over medium heat until the peas are well coated with the oil and the parsley has softened.

Add a splash of water (or white wine or vegetable stock), cover and cook gently until the peas have softened.

Add the sardines and continue to braise the contents uncovered until the sardines have cooked (only a few minutes) and broken up in the sauce.

As an alternative, I like to lightly fry the sardines separately and then add them to the cooked pasta and the peas. This is not the traditional method for this recipe, but I particularly like to taste individual flavours.

Present with grated pecorino.

        

VARIATIONS

In some households a little tomato salsa or passata is added to the peas.
Others add wild fennel.
Some use anchovies instead of fresh sardines.