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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sardine Pasta Puttanesca   
    Categories: Pasta, Seafood, Vegetables, Chilies, Herbs   
         Yield: 5 servings   
       
              Salt   
         1 lb Long pasta   
         3 tb Extra-virgin olive oil   
         9 oz (2 cans) sardines packed in   
              - olive oil; not drained   
         4    Anchovy fillets   
         6 cl Garlic; smashed then   
              - chopped   
              Red-pepper flakes   
         2 pt (4 c) cherry tomatoes   
       3/4 c  Pitted black olives; very   
              - roughly chopped   
       1/4 c  Drained capers   
         1 sm Handful parsley sprigs; fine   
              - chopped   
       
     Bring a high-sided skillet or medium pot of water to a   
     boil and season with salt. Add pasta and cook, stirring   
     occasionally, until floppy but still quite raw in the   
     center (about 4 minutes shy of the cook time suggested   
     on the package). Drain pasta, reserving 4 cups of the   
     cooking liquid.   
        
     When the pasta is nearly cooked, heat a medium Dutch   
     oven over medium-low. Add the olive oil, the oil from   
     the sardines, the anchovies and garlic. Cook, stirring   
     frequently, until the garlic is just beginning to turn   
     golden and the anchovies have broken down, about 3   
     minutes. Add red-pepper flakes and cook, stirring   
     frequently, until aromatic, about 30 seconds.   
        
     Add the tomatoes and 2 cups of the reserved pasta   
     cooking liquid and increase heat to medium. Bring to a   
     simmer and cook until the tomatoes are warmed through   
     and slightly softened, 4 to 6 minutes. Use a wooden   
     spoon or potato masher to roughly smash each one.   
     Continue simmering until the tomato juices have slightly   
     thickened into a sauce, about 5 minutes.   
        
     Add the drained pasta and cook, stirring vigorously,   
     until the sauce coats the noodles and the pasta has   
     cooked to your desired final texture, adding more pasta   
     cooking liquid as needed, about 2 minutes. Add the   
     sardines, olives, capers and parsley, stirring to evenly   
     distribute and break up the sardines. Divide among   
     plates and serve right away.   
        
     TIP: The size of sardine cans typically ranges from 4 to   
     4.5 ounces. You don’t have to be superprecise in this   
     recipe, so buy any can that falls somewhere within that   
     size range. This recipe works with both whole sardines   
     and boneless, skinless fillets.   
        
     By: Sohla El-Waylly   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
        
     Yield: 4 to 6 servings   
       
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