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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