Description (Some HTML is OK)
Long, thin pasta and tinned sardines make for a quick, satisfying, easier version of pasta and clam sauce.
Makes 2 servings
- 1 tin of good sardines, packed in oil, but drained
- 1 or 2 or several serving of dried thin pasta (don't use shapes or tubes for this)
- olive oil
- 1 clove of minced garlic (I used a garlic press)
- black and crushed red pepper
Preparation (Some HTML is OK)
Cook the pasta in well-salted to a bit before al dente and drain.
Add a liberal amount of olive oil to the pan, along with the minced garlic, black and crushed red pepper, and the sardines. Saute them quickly on medium heat, no more than a minute, breaking up the sardines as you stir.
Add the pasta back into the pan and additional olive oil if you feel like it's needed to coat.
You really shouldn't put grated cheese on this, amongst any number of other things you shouldn't put on it.