This is so totally out of order it's niggling at my brain. Partly, this is because I recently did a cleanup of my phone photos. And now I can no longer find (as in, I'm pretty sure I deleted them because they no longer exist) the photos I took of the meal I was meant to post about today. So I'm just going to have to make that one again (ooh, tough) and tell you all about this other one instead. This was part of my carb-loading before the City2South run.
From the Jill Dupleix book Good Cooking: the new essentials, it's really meant to be Bucatini with Sardines. I tried to find bucatini. I don't think the food stores in my local area have heard of it. Well, maybe they have, but the closest I could find was fat spaghetti. Not very fat, mind you, but not the super skinny stuff. And as the little blurb at the top of the recipe reads along the lines of make do with what you've got, I thought (slightly) fat spaghetti would have to do.
400g bucatini (fat spaghetti)
1 tablespoon olive oil
1 garlic clove, smashed (my favourite way)
1 tablespoon salted capers, rinsed
1/2 teaspoon dried chilli flakes or cayenne
2 anchovy fillets, chopped
300mL passata, or 400g tin tomatoes, drained and chopped (I always buy diced tomatoes so I just used the whole thing)
300g tin sardines or tuna, drained (I used sardines)
1 tablespoon pine nuts, toasted (forgot to put these on)
1 tablespoon roughly torn parsley (very approximate measurement here, and I put it all on my plate)
Cook the pasta - you all know how to do this.
Meanwhile, heat the olive oil in a large frying pan over a low heat, and add the garlic, capers, chilli flakes and anchovy fillets, stirring. Add the tomatoes, stirring well, and simmer for 5 minutes.
When the pasta is almost ready (this was the first time ever I put the timer on to cook pasta), drain the sardines (if not done already) and roughly chop. Add to the sauce and gently heat through. Drain the pasta, reserving a few spoonfuls of the water, and add the pasta to the sauce, tossing well. If dry, add the reserved hot pasta water.
Scatter with the toasted pine nuts (...or not...) and torn parsley, and serve in warm pasta bowls. Or just, you know, bowls.