Pasta with sardines and tomato sauce from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 209) by Judy Rodgers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute penne pasta or spaghetti pasta for bucatini pasta, and fennel fronds for parsley.

  • clcorbi on August 24, 2017

    This was nice, and since I used canned sardines rather than fresh, fairly easy to throw together on a weeknight. I roasted the canned tomatoes the night before preparing this. I accidentally bought diced tomatoes rather than whole, and they didn't really get very browned during roasting--I'd probably roast them twice as long next time. I also let the sauce simmer a bit longer than called for to reduce it. I ended up using the full quantity of the tomato sauce on my pound of pasta--if I had only used half, I think it would have been too dry. Anyway, this isn't the best pasta dish I've tried from this book (only because others have been SO good), but we liked it.

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