Untested
Ingredients
400 g (14oz) spaghetti, (or linguine)
2 cloves garlic
1 fresh red chilli
60 ml (1/4 cup) white wine
800 g (28oz) canned plum tomatoes, (we used Mutti)
120 g (4 oz) canned sardines in tomato sauce, see notes
1 tablespoon capers, (jarred in brine)
1 small handful fresh parsley, finely chopped
4 tablespoons breadcrumbs
Zest of 1/2 lemon
Salt and pepper
2-3 tablespoons olive oil
Steps
Heat a pan on a medium heat and add 1 tablespoon of olive oil. Add the breadcrumbs and toast until golden, making sure to stir often so they don’t burn. Transfer them to a bowl and add the zest of 1/2 lemon; set aside (photos 1 and 2).
Bring a large pot of water to a boil and salt it well. Finely chop the garlic cloves and fresh red chilli.
Use as much chilli as you like; if it’s a particularly hot one, you can just use half. I like to deseed mine so it's not overpowering.
Heat around 2 tablespoons of olive oil in a large pan and add the garlic and chilli. Sauté for a few minutes until fragrant, then add the white wine (photos 3 and 4).
Two photos showing frying garlic and chilli in a pan then adding white wine.
Let the wine reduce by half, then add the plum tomatoes, breaking them up in the pan with a wooden spoon or potato masher. Simmer the sauce on a medium-high heat for 5 minutes (photos 5 and 6).
After simmering the sauce for 5 minutes, add the pasta to the water and cook until al dente.
Stir the tinned sardines and capers into the sauce and continue to simmer the sauce until the pasta is done (photo 7).
Two photos showing adding sardines and capers to tomato sauce then adding spaghetti.
When the pasta is ready, transfer it to the sauce using kitchen tongs and toss it to coat in the sauce. Add a splash of pasta water if needed. Finally, stir through some finely chopped fresh parsley (photo 8).
Serve in bowls topped with some breadcrumbs (you may not need them all).
Source: https://www.insidetherustickitchen.com/tomato-pasta-sardines-and-breadcrumbs/
Categories:
Pasta
Italienisch