This simple pasta dish is easy to prepare and does not take up much time in preparing it. I was busy with my gardening and lost track of the time, and realized that the kids would be back from school in a little more than an hour, and have not made any lunch yet. So I quickly glanced through Delia Smith's website and came across this pasta dish, which is quick and simple to make.
I have all the ingredients required except for the main ingredient, that is canned sardines in olive oil. But I do have a can of tuna in olive oil so that was what I used.
Firstly, get the water for the pasta boiling, add some salt, and cook the pasta until al dente. While waiting for the water to boil, snip some basil leaves from the garden, grab that can of tuna and chopped tomatoes, some capers from the jar, chopped up one red chilli and garlic, and get ready to cook. Heat some oil in a saucepan, saute the chopped garlic and chilli, add in the rest of the ingredients, except for the basil, season with salt and black pepper. When the pasta is done, drain the pasta and add the sauce to the pasta and toss till evenly coated. Add some pasta water if it appears dry. Serve with torn basils sprinkled over.
If you have a can of tuna and canned chopped tomatoes in your pantry, then you are good to go! Easy, quick, simple and kids like it!
Linguine with Sardines, Chilli and Capers
(adapted from deliasmith.com)
8 oz (225 gm) dried linguine
1 x 120gm tin of sardines in olive oil, well drained and the fish flaked into bite-sized pieces
(I replaced with flaked tuna in olive oil)
1 tablespoon sardine oil, reserved from the tin for frying
1 red chilli, deseeded and finely chopped
1 tablespoon salted capers, rinsed and patted dry
1 clove garlic, chopped
7 oz (200 gm) tinned Italian chopped tomatoes, well drained, or 4 medium, ripe tomatoes, skinned and diced (I used 400gm canned chopped tomatoes)
a few fresh basil leaves, roughly torn, to garnish
salt and freshly milled black pepper
First of all you need to cook the pasta. Always use a large cooking pot and make sure you have at least 4 pints (2.25 litres) of water for every 8 oz (225 gm) of pasta and 1 level tablespoon of salt. Bring the water up to a good fierce boil before the pasta goes in and cook it for 8-12 minutes without a lid, until al dente.
Meanwhile, heat the tablespoon of sardine oil in a small frying pan, fry the garlic and chilli for about 4 minutes, until softened, then add the tomatoes, sardines and capers, and gently heat them through, stirring occasionally. Taste and season with salt and freshly milled black pepper.
When the pasta is ready, drain it into a colander, then quickly return it to the saucepan. Add the sauce, toss it around thoroughly for 30 seconds or so, then serve in hot pasta bowls with the torn basil sprinkled over.
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