On Wednesday, April 18, 2018 at 2:46:57 PM UTC-7, Default User wrote:
> I'm under orders to increase my Omega-3 intake, so one of the things
> I'm doing is consuming canned sardines. I'd be interested in any ways
> that you folks consume this product.
>
> Here's one of mine. Amounts are fairly approximate because other than
> weighing the pasta I don't really measure when preparing this.
>
> 2 oz. uncooked linguine
> 1 3.5 oz. can sardines in water
> 3/4 cup crushed tomatoes (this is a real guess)
> 1/4 cup white wine
> 6-8 Kalamata olives halved
> 1 tsp capers (heaping)
> 1 clove garlic (minced)
> 1 Tbsp olive oil
> Pinch of red pepper flakes
> Dried basil
> Salt and fresh ground pepper to taste
>
> Cook linguine to preferred doneness.
>
> In a saucepan, cook the garlic in the olive oil.
>
> Add tomatoes, wine, and drained packing water from the sardines.
>
> Add herbs and seasoning as you like.
>
> Simmer until thickened a bit. You know what sauce should look like.
>
> Add olives, capers, and sardines (flake those up some).
>
> Mix with linguine.
>
> Makes a decent-sized serving.
>
>
> A few notes:
>
> 1. Yeah, that's a LOT of sardines for that amount of pasta, but the
> goal is to eat the sardines. Adjust as you wish.
>
> 2. If you prefer oil-packed sardines, use the drained oil instead of
> the olive oil and adjust the liquid amount.
>
> 3. The red pepper really doesn't make it hot, but you can leave it out.
>
>
> Brian

you've just described a kind of puttanesca. which is good, I like puttanesca. used he sardines in place of the anchovies