MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sardine Pasta Puttanesca
 Categories: Pasta, Seafood, Vegetables, Chilies, Herbs
      Yield: 4 servings

           Salt
      1 lb Long pasta
      3 tb Extra-virgin olive oil
      9 oz Sardines packed in olive
           - oil; not drained
      4    Anchovy fillets
      6 cl Garlic; smashed then
           - chopped
           Red-pepper flakes
      2 pt Cherry tomatoes (4 c)
    3/4 c  Pitted black olives; very
           - roughly chopped
    1/4 c  Capers; drained
      1 sm Handful parsley sprigs; fine
           - chopped

  Bring a high-sided skillet or medium pot of water to a
  boil and season with salt. Add pasta and cook, stirring
  occasionally, until floppy but still quite raw in the
  center (about 4 minutes shy of the cook time suggested
  on the package). Drain pasta, reserving 4 cups of the
  cooking liquid.

  When the pasta is nearly cooked, heat a medium Dutch
  oven over medium-low. Add the olive oil, the oil from
  the sardines, the anchovies and garlic. Cook, stirring
  frequently, until the garlic is just beginning to turn
  golden and the anchovies have broken down, about 3
  minutes. Add red-pepper flakes and cook, stirring
  frequently, until aromatic, about 30 seconds.

  Add the tomatoes and 2 cups of the reserved pasta
  cooking liquid and increase heat to medium. Bring to a
  simmer and cook until the tomatoes are warmed through
  and slightly softened, 4 to 6 minutes. Use a wooden
  spoon or potato masher to roughly smash each one.
  Continue simmering until the tomato juices have slightly
  thickened into a sauce, about 5 minutes.

  Add the drained pasta and cook, stirring vigorously,
  until the sauce coats the noodles and the pasta has
  cooked to your desired final texture, adding more pasta
  cooking liquid as needed, about 2 minutes. Add the
  sardines, olives, capers and parsley, stirring to evenly
  distribute and break up the sardines. Divide among
  plates and serve right away.

  TIP: The size of sardine cans typically ranges from 4 to
  4-1/2 oz. You don't have to be super precise in this
  recipe, so buy any can that falls somewhere within that
  size range. This recipe works with both whole sardines
  and boneless, skinless fillets.

  Recipe by Sohla El-Waylly

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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