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All’ ammiraglio… Let this melt on your tongue!
We are dealing w/ a very simple & very easy spaghetti dish – quick & dirty!
…it looks so innocent! Be careful: it’s really hot & burns like hell inside you, wakes you up, heats you up… & leaves you feeling full & happy w/ the world!
I found this recipe years ago in one of my oldest cookbooks on Italian pasta dishes. It’s only a small book, no mouth-watering pictures, but lots of straightforward ideas to pimp plain pasta.
You’ve already realized that there are only few ingredients…
…so let’s summarise:
- spring onions
- fresh garlic
- dried chili peppers
- canned sardines.
Start cooking the spaghetti… & in parallel start frying the sauce…
Chop the spring onions, press the garlic & start frying in some olive oil. Add the well mashed sardines: you’ve saved the sardines out of their can & the oil – then take a fork & mash them thoroughly.
The spaghetti will continue cooking alongside… Add some hot pasta water to the sardine mess if it seems too dry!
For the record:
I happened to have a can of sardines in my pantry: w/o skin, w/o backbone, but w/ chili peppers in olive oil. So I started frying w/ this chili-ed olive oil (about a tablespoon) & added another tablespoon of olive oil. I also added the chili pepper I found in the can & put another dried chili pepper on top.
Don’t give way to despair: you may also start w/ a can filled w/ sardines in whatever oil. Drain the oil in this case… You need not skin the sardines – the skin is very, very thin. Maybe you should discard the backbone – it’s up to you!
In this case maybe you should start w/ more than 2 dried chili peppers because oil & sardines are not filled w/ chili flavours!
So: the spaghetti are ready – meaning your sauce is also ready.
Just add the sauce to the spaghetti…
…& mix thoroughly!
(Don’t forget to discard the chili peppers!)
For the record:
If you think it’s too dry you may add some more olive oil: best from the very beginning of frying. Or you may add now some liquid whipping cream!
- 150 g spaghetti
- 2 spring onions
- 1-2 dried chili peppers
- 1 clove of garlic
- 80 g canned sardines 1 can
- 2 tbsp olive oil
- salt & pepper
- 2-3 tbsp whipping liquid cream - OPTIONAL
- Cook the spaghetti, drain the spaghetti & put them in a large bowl.
- In the meantime chop the spring onions.
- Add olive oil to a pan & start frying the spring onions.
- Press the garlic & add to the spring onions.
- Add chili peppers.
- Mash the sardines & add to the rest.
- If it seems to dry add some hot pasta water.
- Discard the chili peppers.
- Add salt & pepper to taste.
- OPTIONAL: stir in some cream.
- When the spaghetti are ready the sardine mess is also ready.
- Mix spaghetti & sardine mess thoroughly.
- Serve immediately.
The businesswoman w/ too many office hours thinks
It’s really hot although it looks somewhat… plain… there is this overall sardine flavour around each piece of pasta. The spaghetti are soft & smooth… at least when serving at once!
If you happen to have any leftovers the spaghetti mess will become a little dry… too dry for me. So when reheating don’t forget to add some cream or olive oil!