MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sardine Pasta Puttanesca
Categories: Pasta, Seafood, Vegetables, Chilies, Herbs
Yield: 5 servings

Salt
1 lb Long pasta
3 tb Extra-virgin olive oil
9 oz (2 cans) sardines packed in
- olive oil; not drained
4 Anchovy fillets
6 cl Garlic; smashed then
- chopped
Red-pepper flakes
2 pt (4 c) cherry tomatoes
3/4 c Pitted black olives; very
- roughly chopped
1/4 c Drained capers
1 sm Handful parsley sprigs; fine
- chopped

Bring a high-sided skillet or medium pot of water to a
boil and season with salt. Add pasta and cook, stirring
occasionally, until floppy but still quite raw in the
center (about 4 minutes shy of the cook time suggested
on the package). Drain pasta, reserving 4 cups of the
cooking liquid.

When the pasta is nearly cooked, heat a medium Dutch
oven over medium-low. Add the olive oil, the oil from
the sardines, the anchovies and garlic. Cook, stirring
frequently, until the garlic is just beginning to turn
golden and the anchovies have broken down, about 3
minutes. Add red-pepper flakes and cook, stirring
frequently, until aromatic, about 30 seconds.

Add the tomatoes and 2 cups of the reserved pasta
cooking liquid and increase heat to medium. Bring to a
simmer and cook until the tomatoes are warmed through
and slightly softened, 4 to 6 minutes. Use a wooden
spoon or potato masher to roughly smash each one.
Continue simmering until the tomato juices have slightly
thickened into a sauce, about 5 minutes.

Add the drained pasta and cook, stirring vigorously,
until the sauce coats the noodles and the pasta has
cooked to your desired final texture, adding more pasta
cooking liquid as needed, about 2 minutes. Add the
sardines, olives, capers and parsley, stirring to evenly
distribute and break up the sardines. Divide among
plates and serve right away.

TIP: The size of sardine cans typically ranges from 4 to
4.5 ounces. You donrCOt have to be superprecise in this
recipe, so buy any can that falls somewhere within that
size range. This recipe works with both whole sardines
and boneless, skinless fillets.

By: Sohla El-Waylly

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

Yield: 4 to 6 servings

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