Pasta Con Sardine

This offering is just a variation on the basic Pasta Louisa, which is a straight aubergine pasta, and is a useful way of using up half a left over aubergine. As its name would imply [sardine means the same thing in English and Italian, both deriving from Latin sardina, which in turn derives (probably) from Sardo, Sardinia, around which the little herrings were/are caught] it is flavoured with sardines.

 

Ingredients.

3 cloves garlic, peeled and sliced.

½ an aubergine, diced.

1 400g can cherry tomatoes.

1 tblsp Thai sweet chilli sauce.

2 tblsp tomato paste.

1 tblsp fig vincotto.

1 can sardines, drained.

3 anchovy fillets.

½ cup kalamata olives, stoned and chopped.

½ cup olive oil.

Salt to taste.

Pasta of choice.

½ cup chopped basil to garnish.

 

Preparation.

Prepare the garlic and aubergine separately and set aside. In a bowl, mix all the other ingredients except the salt and the oil together and set aside. Fill a pot of salted water ready for the pasta.

 

Method.

Heat the oil in a deep pan over a medium to high heat and fry the garlic until golden. Add the aubergine and continue to fry until golden. Add the tomato mixture, stir well, bring to the boil then reduce the heat, cover and simmer gently for 10-15 minutes. Add salt if required.

While this is happening, bring salted water to the boil and cook the pasta according to the instructions. Drain the pasta when ready and divide it evenly between two deep, warmed bowls. Top with the aubergine mix, garnish with the basil and serve immediately.

 

Serve with: A crisp salad on the side.

 

Serves: 2.

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