Sardine Spaghetti Sauce
This recipe was taught to me, and served to me, by Pippa’s niece Ursula who is a resourceful and inventive force in the kitchen and a welcome visitor. This versatile store cupboard dish is useful to fall back on throughout the year.
Ingredients: (Serves 4 people)
Dried Durum Wheat Spaghetti x 500g
Tinned Sardines in Olive Oil 2 x 100g
Concentrated Tomato Puree x 100g
Small Red Onions x 2
Garlic x 3 cloves
Chili powder
Sea Salt
Ground Pepper
Chopped flat leaf parsley with olive oil and salt.
Method
Peel and finely slice the onions then lightly fry them (in a steep sided pan) in the oil from the sardine cans until they are cooked through but not browned.
Peel, crush then finely chop the garlic and add that to the onions as they are cooking.
Add a good pinch (or half teaspoon) of chilli flakes to suit your own taste.
Then add the sardines, tomato puree and small quantity of salt to the pan and continue to warm the contents on a low heat.
Now wind the spaghetti into a large pan full of lightly-salted boiling water. Cook for 5 minutes then add it to the pan containing the sardine sauce. Then add 2 to 3 ladles of the spaghetti cooking water to the pan and simmer it while stirring (for about 5 minutes) until it is al dente.
Serve the spaghetti on warm plates or shallow bowls and dress it with the chopped parsley mixture to taste.
