Date published: Tuesday, December 02, 2014 Author: Joanna M. Comments: 0
It might be time to give sardines a go! They are stronger, richer, meatier and just as addictive as anchovies. This linguini recipe is a perfect introduction into the world of sardines...assuming you haven't been there already!
250g (1/2 packet ) linguini
1 tin of sardines
1 punnet of cherry tomatoes
1/2 cup finely grated parmesan
Extra Parmesan for top
2 handfuls of rocket lettuce
1 tablespon of olive oil
1 fennel bulb thinly sliced
1 garlic clove thinly sliced
Salt and pepper
Serves 2 as a main.
In a pan, pour in the oil from the sardine tin then add another tablespoon of olive oil. Add garlic, fennel and cherry tomatoes. Cook the tomatoes until they are slightly softened, then with a potato masher gently press onto the tomatoes until they pop, split and the juice releases. Don't squash them flat!
By now the fennel will be ready too.
Add the sardines. Break them up a little, leaving nice chunky pieces too. Set sauce aside off the heat.
Cook the pasta until al dente. Remember to season the water with salt and to reserve a little of the starchy water before draining.
Put the sardines and tomato sauce back onto the heat, add the pasta and a little of the starchy pasta water (about 1/4 cup). Toss the pasta, parmesan & rocket gently through sauce (don't break up the sardines too much).
Serve, adding extra parmesan on top.
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