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1 can tuna
1 pack grape or cherry tomato
3 or 4 large garlic cloves
1/4 jar of capers
About half a cup of olive oil
Half a container of pasta
1. salt water and boil for pasta. I used pappardelle.Ā
2. Add olive oil and can of anchovies to skillet (you can use less but I didnāt want to deal with left overs). Cook until anchovies mostly dissolve.Ā
3. Roughly chop the garlic and add it to the sardines and oil.Ā Cut tomatoes in half if you want and add to skillet with oil. 4. Drain a can of tuna and put in skillet with oil and tomatoes also add capers
4. Cook on medium or whatever while the pasta cooks.Ā
5. When pasta is al dente, was around 10 mins for me, add it in with the oil mixture. Donāt worry about draining the pasta. You actually want some of the pasta water in with the sauce.Ā
6. Let the pasta mingle with the sauce for a couple minutes and cook to your desired tenderness.Ā Salt and pepper to taste. You probably wonāt need much salt depending on how many anchovies you used.Ā
I kind of made this up but it is also similar to dishes I have seen with olives and onions. I like both of those things but I didnāt have them on hand. The whole thing takes pretty much as long as it takes to make pasta and I think it is pretty good.Ā
Aug 21, 2024
Sounds crazy, I know... but the sardines add a nice umami boost to pesto pasta.
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