'2.5 liters of water'
'1 tablespoon of salt'
'250g of gemelli pasta'
For the sauce
'2 tablespoons of butter'
'2 tablespoons of olive oil'
'1 medium onion (100g) finely chopped'
'1 tablespoon of parsley finly chopped'
'4 ripe tomatoes (480g) peeled and chopped'
'500g of sardines, skinless, cut into pieces'
'1/2 tablespoon of salt'
'1/2 cup of water (120ml)'
'6 black olives (20g), sliced'
'2.5 liters of water'
'1 tablespoon of salt'
'250g of gemelli pasta'
For the sauce
'2 tablespoons of butter'
'2 tablespoons of olive oil'
'1 medium onion (100g) finely chopped'
'1 tablespoon of parsley finly chopped'
'4 ripe tomatoes (480g) peeled and chopped'
'500g of sardines, skinless, cut into pieces'
'1/2 tablespoon of salt'
'1/2 cup of water (120ml)'
'6 black olives (20g), sliced'
In a large pot or Dutch oven, bring the water to a boil with the salt
Add the gemelli pasta and cook until al dente, approximately 7 minutes
Prepare the sauce: In a medium pan, melt the butter and olive oil over medium heat
Add the onion, parsley, and tomatoes
Cook, stirring occasionally, until the onion is softened, about 5 minutes
Add the sardines, salt, and water
Stir well and cook, mashing the tomato and sardine mixture with a spoon, until the sauce thickens, approximately 15 minutes
Add the olives
Stir and cook for another minute, or until the sauce has reached the desired consistency
Scoop out the pasta, transfer it to a serving bowl, and add the sauce
Stir gently and serve
Cals: 307 per serving
