Connie’s notes
I do know that Aria Cucina Italiana is still open for business but I am not sure if they still serve pasta with brandied tomato sauce. I enjoyed the dish at the restaurant by the beach back in 2014.
Our first meal upon arrival was at Aria Cucina Italiana. One of the dishes we ordered was pasta al fume with creamy tomato sauce that is made subtly sweet by brandy and contrastingly salty with the addition of emmenthal cheese.
I was so smitten with the idea of adding brandy to pasta sauce. It’s usually wine. But brandy? That was new to me and, to be honest, endlessly intriguing. When I got home days later, I experimented and came up with this spaghetti with sardines in brandied tomato sauce.
Ingredients
- 4 tablespoons olive oil (doesn’t have to be extra virgin)
- 2 cups finely chopped tomatoes
- ½ cup finely chopped onions
- 4 cloves garlic minced
- 2 pinches dried oregano
- salt to taste
- pepper to taste
- 2 generous splashes brandy
- 6 sardines (use best quality)
- cooked pasta any shape, for two persons
- 1 cup shredded cheese
- snipped parsley to garnish
Instructions
- Heat the olive oil. Add the tomatoes, onions and garlic. Sprinkle in the oregano. Season with salt and pepper. Cook over medium heat until the vegetables soften a bit.
- Add the brandy. Stir. Allow to cook uncovered for a few minutes. Taste the sauce and add more salt and pepper, as needed. Cover, lower the heat and simmer for about 10 minutes.
- Add the sardines, breaking them into smaller pieces.
- Continue cooking the sauce, uncovered over medium heat, until chunky and almost dry.
- Taste the sauce one last time and add more salt and pepper, if needed. Remember though that you will be adding a lot of cheese so go easy on the salt.
- Turn off the heat. Add the pasta to the sauce and toss well.
- Add the cheese to the pasta. Toss to distribute evenly.
- Sprinkle the pasta with snipped parsley before serving.
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