We’ve had some sardines in the house this spring. How long could they possibly keep themselves out of a dish of pasta?
Sardine red pepper pasta
The sweet silkiness of the peppers and the salty silkiness of the sardines do a lovely little dance with the tangle of noodles.
1 pound spaghetti
3 Tablespoons olive oil
3 cloves garlic
1/2 teaspoon red chile pepper flakes (optional)
1 jar (12-ounce) roasted red peppers
6 or so fillets of home-cured or skinless canned sardines
Freshly ground black pepper
Bring a pot of water to a boil. Add enough salt so it tastes like the sea. Boil the pasta until just tender to the bite. Drain the pasta.
Meanwhile, heat the oil in a saute pan over medium high heat. Add garlic and chile flakes and let them sizzle until the garlic turns golden. Add the roasted peppers and stir, using the spoon or spatula to break up the larger pieces of peppers into bite-size pieces.
Add sardines and stir, again, breaking them into pieces if you need to. Cook, reducing heat to maintain a simmer, until everything is heated through and the flavors blend, about 10 minutes.
Divide pasta between the serving bowls or plates and top with the “sauce.” Garnish with black pepper.