This is a lunchtime staple. This will serve one hungry person, two moderately hungry people. It's flexible, too - I had some half-peppers left in the fridge so I chucked those in today.
Ingredients
75g pasta per person
A tablespoon of cooking oil (olive or sunflower, for instance)
Half a medium chopped onion, red or white
Crushed dried red chilli peppers - as many as you want, depending on the heat you like
A stick of celery, chopped (optional)
Other veg - peppers work well (optional)
One or two cloves of garlic, crushed and chopped
One tin of sardines
A tablespoon of tomato puree
A few capers
Ingredients
75g pasta per person
A tablespoon of cooking oil (olive or sunflower, for instance)
Half a medium chopped onion, red or white
Crushed dried red chilli peppers - as many as you want, depending on the heat you like
A stick of celery, chopped (optional)
Other veg - peppers work well (optional)
One or two cloves of garlic, crushed and chopped
One tin of sardines
A tablespoon of tomato puree
A few capers
Put the olive oil in a frying pan and place on a moderate heat. Begin to boil the water for the pasta now, too.
When the oil is hot, add the onion, the celery, and the chilli and let fry for a couple of minutes - don't let it burn. Then add the garlic and the other veg.
Let this cook for a few minutes again, then add the sardines, straight from the tin. I tend to crush them up. Also add the tomato puree and the capers and give the mix a good stir. Let it continue to heat on low.
Add the pasta to the water whenever the pasta is boiling, and let it cook. When it's done, strain the pasta, but make sure to keep a good-sized splash of the pasta water. Add this and the pasta to the frying pan and stir to make a sauce.
I like to serve this with a grated hard cheese, like Parmesan (or a cheaper hard cheese).
When the oil is hot, add the onion, the celery, and the chilli and let fry for a couple of minutes - don't let it burn. Then add the garlic and the other veg.
Let this cook for a few minutes again, then add the sardines, straight from the tin. I tend to crush them up. Also add the tomato puree and the capers and give the mix a good stir. Let it continue to heat on low.
Add the pasta to the water whenever the pasta is boiling, and let it cook. When it's done, strain the pasta, but make sure to keep a good-sized splash of the pasta water. Add this and the pasta to the frying pan and stir to make a sauce.
I like to serve this with a grated hard cheese, like Parmesan (or a cheaper hard cheese).