Thursday, August 26, 2010

Spicy Sardine and Kale Pasta

Sardines were a food fear of mine leftover from childhood. Canned whole fish just did not sound appetizing to me. Two nights ago I faced that fear and was pleasantly surprised. Who knew sardines were so cheap and delicious? And I can now say that something is "packed like a can of sardines" and actually know what that looks like!

1 can of boneless, skinless sardines packed in oil
1 can of organic chopped tomatoes
1 pint cherry tomatoes
1 bunch of dinosaur kale (de-veined and chopped)
1 lb of whole wheat spaghetti
2 tbsp. capers
4 cloves of garlic, chopped finely or pressed (less if you don't LOVE garlic like I do)
2 tsp. dried basil
1 tsp. black pepper
1 tsp. red pepper flakes (or more if you like spicy!)
2 tsp. white wine or red wine vinegar
2 tbsp. of fresh chopped basil
finely grated parmigiano reggiano for the top

1) Heat oil from sardines in a large sautee pan on medium/high heat.
2) Cook garlic and red pepper flakes in the oil until garlic just starts to brown.
3) Add cherry tomatoes and cook for 3 minutes.
4) Add chopped canned tomatoes and cook until heated through
5) Add vinegar, chopped kale, dried basil, black pepper and capers and cook until kale is wilted.
6) Add sardines, broken up into pieces.
7) Set on low heat to simmer while you cook your pasta- stirring occasionally.
8) Cook pasta according to instructions, and when it is al dente, drain it and add to the sauce.
9) Toss pasta in the sauce with fresh chopped basil until well combined.
10) Serve piping hot with a dusting of parmigiano reggiano.


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