Sardine Pasta Recipe New York Times

If you are using tuna or cant find sardines packed in tomato sauce add 1 tablespoon tomato paste with the lemon juice in Step 4.

Sardine pasta recipe new york times. A while ago the chef Ned Baldwin of Houseman in New York got me cooking with dulse butter a compound of unsalted butter and the ground dried sea lettuce that has been harvested on the coast of Ireland and the shores of the North Atlantic for centuries. Dump the sardine mixture on top. In this healthy recipe pasta plays host to a bounty of coastal Mediterranean flavors.

3 Add remaining oil sardines capers and lemon zest to pan sprinkle with cracked pepper and salt to taste. Return the pasta to the pasta pot and set over low heat. Roughly chop the broccoli and slice the garlic thinly.

Fold in the fennel-sardine mixture. Bring a large pot of salted water to a boil. Once you start cooking with seaweed I think youll do so all the time.

1 Cook pasta according to package instructions drain. I think it was Mark Bittman who published a simple recipe in the NYT about a year ago for long pasta with bread crumbs and sardines ingredients readily available in my kitchen. Sardines are much more delicious than you might think.

A satisfying and comforting dinner for times when you want some pasta and dont want to fuss. Sardines fresh lemon juice capers chili flakes and olive oil. Save 1 cup of the water used to boil the pasta and add the olive oil.

¼ cup extra virgin olive oil ½ cup bread crumbs ideally made from stale bread 1 onion chopped freshly ground black pepper. Toss in the remaining 4 tablespoons. Add the pasta and cook according to package instructions until al dente.