A depth of flavor with just a bit of a lock and a great weeknight meal that comes from Ashley Lonsdale in NYTimes Cooking. A few small substitutions had to be inserted as we had some limitations in our shopping, but that led to an interesting mix of shallots and scallions to replace leeks. This added even more to the flavor. This can also be made with canned tuna with the possibility of adding some peas and/or a second chili pepper to increase the spice level.
For this you’ll need: x1 4 oz tin of sardines in oil, x2 shallots (chopped), x4 scallions (chopped with some green), x3 garlic cloves (chopped), x1 serrano chili (seeded and chopped), x1 lemon (for zest and juice), 2 Tbsp capers, 1/2-1 lb spaghetti, salt, pepper, olive oil.
Start a large pot with salted water on high heat to boil. Once the water is boiling, add the pasta and cook for one minute less than package instructions.
Meanwhile, drain the oil from the sardines into a large skillet and add enough extra olive oil to completely cover the bottom of the pan. Place over medium heat and add the chopped shallot. Stir well to coat everything and cook until just tender, about 5-6 mins. Add the chopped garlic, scallions, serrano pepper, salt and pepper. Stir well until fragrant and combined – about 1 min.
Add in the lemon zest, lemon juice and capers and stir well. Turn the heat down to low and when the pasta is ready, lift the pasta out of the boiling water with tongs and place into the sauce in the skillet. Stir well to combine and add about 1 cup of the past water, a little at a time, stirring well each time until the sauce os velvety and covering all of the pasta, but not dry.
Serve in a large bowl with crusty bread and grated parmesan.
Dinner at Our Place 