Linguine with Sardines, Chilli and Capers Recipe

ingredients

8 ounces linguine pasta
4 pints water
1 tablespoon salt
1 tin sardines in olive oil, well drained and flaked into bite-sized pieces
1 tablespoon sardine oil, reserved from the tin
1 red hot chili, deseeded and finely chopped
1 tablespoon salted capers, rinsed and drained
1 clove garlic, peeled and chopped
1 can Italian chopped tomatoes, well drained,
OR
4 ripe, medium tomatoes, skinned and diced
4 fresh basil leaves, roughly torn, to garnish
salt and freshly milled black pepper

directions

Cook the pasta in the water, adding the salt. Bring the water up to a good fierce boil before the pasta goes in and cook it for 8-12 minutes without a lid, until al dente.

Meanwhile, heat the tablespoon of sardine oil in a small frying pan. Fry the garlic and chili for about 4 minutes, until softened, then add the tomatoes, sardines and capers and gently heat them through, stirring occasionally. Taste and season with salt and freshly milled black pepper.

When the pasta is ready, drain it into a colander, then quickly return it to the saucepan. Add the sauce, toss it around thoroughly for 30 seconds or so, then serve in hot pasta bowls with the torn basil sprinkled over.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

laurachan REVIEW:
March 1, 2007

This was really good. I used a can of chopped tomatoes (including juice), and chili oil instead of a chili.Yum!

13 Ways To Use Frozen Spinach (and love it!)

It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).