Wednesday, May 13, 2009

Pasta with Sardine and Tomato Sauce

This is for tomorrow's Mr. Bento. While I do value my protein, it was sad to open and use an entire tin of sardines unmolested, sans little paws batting at my calves and loud demands for compliance with the household fish tax.

While Bittman, whose basic tomato sauce recipe this is very loosely based on, claims that this is enough for a pound of pasta, I like a lot of sauce, and so figure it's good for about 1/2-3/4 lb.
  • 3 tbsp. olive oil
  • 4-5 fat garlic cloves, minced
  • 1 small onion, minced
  • 1 4.25 oz. can of sardines in tomato sauce
  • 1 28-oz. can of tomatoes (San Marzano in this case)
  • 1/4 tsp. crushed red pepper flakes
  • salt to taste
Salt a pot of water, bring it to a boil and cook anywhere from 1/2-1 lb. of your favorite pasta (I used whole wheat rotini). Drain and set aside.

Meanwhile, heat 2 tbsp. of the oil, the garlic, onion and red pepper flakes in a large pan or skillet over medium heat till the onions are translucent and the garlic's golden (3-5 minutes).

Mash up the sardines and add them to the pan. Raise the heat to medium and cook for 2-5 minutes, till they dry up a bit and release their smell.

Crush the tomatoes (I use my hands) and add them to the pan. Turn the heat to medium-high and cook, stirring occasionally, till the tomatoes break down and become saucy (10-15 minutes or so). Add some of the liquid from the can of tomatoes if the mixture starts to seem too dry.

Correct seasoning and remove from heat. Stir in the last tbsp. of olive oil, then toss with your pasta.

1 comment:

  1. Made a version of this last Saturday night for myself and John. Tweaks: 2 tins of sardines, two anchovies and maybe a 1-1/2 tsp. of anchovy oil added to the original oil, some of the reserved tomato liquid. Reasonably sauced about 1 lb. of whole wheat spaghettini.