Peperonata bucatini with sardines
Serves: 6 (or 4 with sauce left over for another day)
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
Peperonata bucatini with sardines
Peperonata is a rustic Italian dish of sweet stewed peppers and tomatoes, which marries brilliantly with sardines. Bucatini is a chunky pasta shape and gives the dish body, but you can swap in any kind
Serves: 6 (or 4 with sauce left over for another day)
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
455Kcal
Fat
9gr
Saturates
2gr
Carbs
70gr
Sugars
11gr
Fibre
7gr
Protein
19gr
Salt
0.3gr
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Ingredients
- 2 tbsp olive oil
- 1 onion, finely sliced
- 3 red peppers (ora mix of red and orange), finely sliced
- 3 garlic cloves, crushed
- 2 x 400g tins chopped tomatoes
- 2 tsp red wine vinegar
- pinch of sugar, any type
- 2 x 120g tins sardines in sunflower oil, drained
- 500g dried bucatini or other long pasta (to serve six or 325g for four)
- basil leaves, to serve
Step by step
- Heat the oil in a sauté pan andplace over a medium heat. Frythe onion and peppers for 10minutes, stirring often, until the vegetables have softened, but notcoloured. Add the garlic and cook gently for 2 minutes, until fragrant.
- Add the tomatoes, vinegar and sugar, then season well and bring to a simmer. Cook the sauce for 10 minutes and bring a large pan of salted water to the boil for the pasta. Stir the sardines throughthe peperonata sauce and cook for 10 minutes more, until reduced and slightly thickened.
-
Meanwhile, boil the pasta untilal dente, then drain, reserving a ladleful of the pasta water. Toss the pasta into the sauce (reserve some sauce first for another day if you like), then cook over a medium heat for a couple of minutes. Add the reserved pasta water if needed for a coating consistency. Serve immediately, scattered with basil leaves.To storeThe sauce keeps inthe fridge for 3 days, or can be frozen for up to 3 months.
