• NYT E-Z Dinner - 27

    From Dave Drum@1:2320/105 to All on Thu Jan 25 17:28:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

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

    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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