There are some days when nothing else will do except for that good, good umami. Pasta puttanesca is a firm favourite for Alia for just that reason. This version adds in sardines for heft and omits the anchovies, although you could definitely add those back in for an extra briny kick.
Tinned sardine puttanesca
by Alia Ali
There are some days when nothing else will do except for that good, good umami. Pasta puttanesca is a firm favourite for Alia for just that reason. This version adds in sardines for heft and omits the anchovies, although you could definitely add those back in for an extra briny kick.
Servings: 4
Prep time: Quick
Servings: 4
Prep time: Quick
Ingredients
450g dried uncooked long pasta, such as linguine or spaghetti
3 tbsp olive oil
8 cloves garlic, peeled and minced
2 tbsp capers packed in brine, minced
12 olives, pitted and minced (kalamata or black preferable)
1 large tin sardines in tomato sauce (425g)
Directions
- Place a pot of water to boil over high heat. Once it comes to a boil, cook the pasta according to package directions.
- Open the tin of sardines and tip the contents into a bowl. Separate the sardine pieces into another bowl, and reserve the tomato sauce.
- Heat up a wok over medium heat, then pour in the olive oil. Once the oil begins to shimmer, add the minced garlic, capers, and olives. Fry for about 2-3 minutes, until the garlic starts to colour slightly.
- Add the sardine pieces and stir well, mashing with the cooking spatula as you go. The sardines can be left in bigger chunks, or fine pieces as preferred. Cook for about 2 more minutes.
- Pour in the tomato sauce and mix well. Cook for a further 2-3 minutes until it begins to bubble. This will help remove the metallic taste from the sauce. Turn off the heat.
- Once the pasta is 2 minutes from being done (check the package directions), transfer the cooked pasta directly into the wok with a pair of tongs (no straining necessary). Turn the flame back on for the wok at the highest heat possible. Stir the pasta, making sure to mix the sauce evenly. Add ½ cup of pasta cooking water to the wok and keep stirring until the pasta is done, about 1-2 minutes further. If the mixture is too dry, add another ¼ cup of water and keep stirring.
- The pasta is done once the texture of the noodle is to your preference. Serve warm.
Tips
- A regular pan can be used for preparing the sauce, though frying at high heat in a wok gives it just a little wok hei, which is an unexpected delight.
- Tinned mackerel can be used instead of tinned sardines; the flesh is firmer but will cook at the same rate.
- The pasta can be served with grated hard cheese and/or chilli flakes if preferred.
- If you’d like to use anchovies, use about 4 fillets and add it at the start along with the garlic. No mincing necessary, the anchovies will dissolve and melt into the sauce.
Ingredients
450g dried uncooked long pasta, such as linguine or spaghetti
3 tbsp olive oil
8 cloves garlic, peeled and minced
2 tbsp capers packed in brine, minced
12 olives, pitted and minced (kalamata or black preferable)
1 large tin sardines in tomato sauce (425g)
Directions
- Place a pot of water to boil over high heat. Once it comes to a boil, cook the pasta according to package directions.
- Open the tin of sardines and tip the contents into a bowl. Separate the sardine pieces into another bowl, and reserve the tomato sauce.
- Heat up a wok over medium heat, then pour in the olive oil. Once the oil begins to shimmer, add the minced garlic, capers, and olives. Fry for about 2-3 minutes, until the garlic starts to colour slightly.
- Add the sardine pieces and stir well, mashing with the cooking spatula as you go. The sardines can be left in bigger chunks, or fine pieces as preferred. Cook for about 2 more minutes.
- Pour in the tomato sauce and mix well. Cook for a further 2-3 minutes until it begins to bubble. This will help remove the metallic taste from the sauce. Turn off the heat.
- Once the pasta is 2 minutes from being done (check the package directions), transfer the cooked pasta directly into the wok with a pair of tongs (no straining necessary). Turn the flame back on for the wok at the highest heat possible. Stir the pasta, making sure to mix the sauce evenly. Add ½ cup of pasta cooking water to the wok and keep stirring until the pasta is done, about 1-2 minutes further. If the mixture is too dry, add another ¼ cup of water and keep stirring.
- The pasta is done once the texture of the noodle is to your preference. Serve warm.
Tips
- A regular pan can be used for preparing the sauce, though frying at high heat in a wok gives it just a little wok hei, which is an unexpected delight.
- Tinned mackerel can be used instead of tinned sardines; the flesh is firmer but will cook at the same rate.
- The pasta can be served with grated hard cheese and/or chilli flakes if preferred.
- If you’d like to use anchovies, use about 4 fillets and add it at the start along with the garlic. No mincing necessary, the anchovies will dissolve and melt into the sauce.
