Friday, July 19, 2013

Sardine Puttanesca



pasta (wheat)
spaghetti sauce
garlic, minced
onions, minced
olive oil
bacon, slice
black olives
sardines, deboned/deveined
salt and pepper


1. Saute onions and garlic, then add the bacon and cook them until they are brown and crisp
2. Add the sardines, but make sure to remove the bones first before anything else, then add the spaghetti sauce, mushrooms, capers and olives, letting it simmer for a while
3. Add salt and pepper to taste

Since I have been avoiding much of the carbs, as much as I can (and reserving it for the fun carbohydrates like pizza, cakes, ice cream and all kids of sweets), I haven't cooked pasta for long. For this recipe, I specifically used whole wheat pasta, not that I think it makes much of a difference because pasta is still pasta in my books and I haven't had rice in a long time, so I shouldn't start anytime soon. 

I love this recipe because apart from loving sardines and pasta (despite trying my hardest to stay away from it), the sardines in this dish is absolutely fine. You do not taste it so it is good to serve even to those who do not usually have sardines. All the other ingredients mask the taste of the sardines so what you are left to enjoy is its saltiness --- that blend oh so well with the capers, the olives and the bacon. I particularly kept the slices of bacon larger than they usually serve it, in small cubes. I kept them rather big and not so crisp so they you get to enjoy some real bite into it.


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