Pasta with Sardines

Delicious – from Mark Bittman’s column/Youtube

  • Set a saucepan of salted water to boil.
  • Toast some fresh breadcrumbs in olive oil until they are crisp – and set aside.
  • Put pasta in boiling water – tagliatelli, spaghetti ….. any “long” pasta.
  • Fry a large chopped onion in olive oil – about 5 minutes, to be soft and transparent. Add the grated zest of a large lemon, (capers? – I didn’t), and a tin of sardines in olive oil (the best you can get).
  • Timing point! At this point, the pasta should be ready, drained (not too thoroughly, so there’s some liquid for a sauce. Worth keeping a little of the pasta water to add if necessary – to get a smooth glisten). Add to the onions and sardines.
  • Stir in a few red chilli flakes, or chopped fresh green chilli? Up to you.
  • But definitely – a generous handful of fresh flat leaf parsley, finely chopped, and the breadcrumbs.
  • And serve – fast.

Superb. And even better if you happen to see really fresh sardines on the fishmonger’s slab.


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