Tag: tinned fish recipes

Spicy Sardines Pasta

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I am mad at myself for being so late on the tinned fish game. I had these spicy sardines from the Tinned Fish Market and pasta sounded like the perfect thing to add them to. This recipe comes from Crafty Cooking Mama and it turned out great! With it just being me the sauce made enough for left overs for the next night! Feel free to use whatever kind of sardines you like, I used spicy ones to add an extra kick.

Ingredients

  • 1/2 Onion, minced
  • 3 TBSP Olive Oil
  • 4 Garlic Cloves, minced
  • 1/4 Cup White Wine
  • 3 Cups Crushed Tomates
  • 1 TSP Red Pepper Flakes
  • 1 TSP Dried Basil
  • 1/2 TSP Salt
  • 1/2 TSP Dried Oregano
  • 1/2 TSP Dried Parsley
  • 3 Sardines + a little oil from the tin
  • Spaghetti of your choice
  • Salt + Pepper

Let’s Get Cooking

Heat olive oil in a large skillet.

Saute the onions until translucent, about 10 minutes. Add in the garlic and saute for a minute. Add in the white wine and scrape the pan to deglaze.

Add in the crushed tomatoes + red pepper + basil + salt + oregano + parsley and simmer covered for about 15-20 min.

Cook the pasta according to package instructions. Reserve 1/4 Cup of the pasta water and add to the sauce.

After simmering, add in the sardines + a little of the oil and simmer on low for about 10 min, use your spatula to break up some of the sardines. Add more red pepper if needed.

Add in the pasta and stir well to combine.

Plate & enjoy!

Made with Love,

Hannah

Midnight Pasta w/ Garlic, Anchovy, Capers & Red Pepper Flake

Categories Recipes2 Comments on Midnight Pasta w/ Garlic, Anchovy, Capers & Red Pepper Flake

Hello, it’s been a while. Life has been happening; I traveled abroad, I left my job of 4 years and went into private practice and in the meantime, I kind of got into a cooking funk. I was making the same couple meals, eating just because I had to, not because of my usual enjoyment. So this past week I decided I needed to do something about it! I had bought some tinned fish while at Borough Market in London [one of my fav places] and figured I should make pasta with it! I found this recipe from NYT Cooking and it is absolutely going to be a staple. It is so quick and easy, relatively little prep is required and it’s easy to modify with how many people you are cooking for. It’s time to step out of your comfort zone & cook with some tinned fish!

Ingredients

  • 1/2 LB Spaghetti
  • 3 TBSP Extra Virgin Olive Oil + 1 TSP Oil from Anchovies
  • Salt
  • 4 Garlic Cloves, peeled and chopped
  • 4 Anchovy Filets, rinsed and roughly chopped
  • 1 TBSP Capers, rinsed
  • 1/2 TSP Red Pepper Flakes
  • 2 TBSP Chopped Parsley
  • Parmesan

Let’s Get Cooking

In a large pot, fill with water & salt well. Bring to a boil and cook the spaghetti to just under al dente, about 1 minute less than required cooking time. Drain when done but don’t forget to reserve the pasta water.

While the pasta is cooking, warm the olive oil in a small skillet over MED heat. Add in the garlic and cook for about 1 min, don’t let it brown. Stir in the anchovies, capers, and red pepper, cook for about 30 sec and turn heat to low.

Add in the reserved pasta water, and turn heat back up to MED-LOW. Add in the cooked pasta + parsley and toss well to coat. Add in the parmesan and once the sauce thickens, plate & enjoy.

Made with Love,

Hannah