City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Pasta with Sardines

March/April 2015

from Pam Fortier

Sardines aren’t treated with enough respect! Try this dish and you’ll become a fan – it’s full of bold, lusty flavours, quick to make and inexpensive – what more could you ask from a recipe? Buy good quality canned sardines for this pasta.

1/2 lb. linguine pasta

1 T. salt

1 can sardines (Brunswick brand is good)

3 T. olive oil

1 garlic clove, thinly sliced

1/3 c. green olives, pitted and chopped

1 T. capers

1/4 t. Sriracha hot sauce, or to taste

generous grindings of black pepper

handful Italian parsley, chopped

juice of 1/2 lemon

Cook pasta to desired doneness in generously salted (1 T.) water. Drain, saving a cup of the cooking water for use to finish.

Drain sardines and set aside. Place oil in large sauté pan (large enough to hold pasta). Heat and add garlic, sautéing just until the garlic is golden. Add the drained sardines and mash roughly with a wooden spoon. Add the olives, capers, Sriracha, and pepper. Stir well to incorporate, then add the cooked pasta and toss. Add the parsley and lemon juice and toss, then add some pasta water if you prefer a looser pasta. Taste and adjust seasonings as desired. Serves 4-6.

Rice Grains and Pastas