A friend of mine, Matt Taylor asked recently if I picked up any recipes on a recent trip to Montreal. I couldn’t recall a particular recipe, but I did have a wonderful dish with sardines. Therefore I decided to make a sardine based pasta sauce with linguine. I was pleasantly surprised by the delicate depth of flavor from the sardine in the sauce. Serve with a nice Chianti.
3 tablespoons olive oil
2 scallions, finely chopped
4 garlic cloves, finely chopped
4 carrots, peeled and finely chopped
1 sardine, from can preserved in olive oil.
1 teaspoon kosher salt, fresh black pepper
1/2 teaspoon red pepper flakes
1-28oz can peeled San Marzano tomatoes
1 tablespoon tomato paste
2 dried bay leaves
Few dashes of Worcestershire sauce
1/2 teaspoon dried oregano
Aged parmigiano-reggiano (optional)
- In a large stainless steel pan heat the olive oil over a medium flame. In a food processor chop scallions, garlic and sardine. Add the mixture to the pan until translucent, about 5 minutes.
- Chop the carrots in the processor and add to the pan with salt and pepper. Saute until soft, about 8-10 minutes. Add tomato paste to the middle of the pan and then stir.
- Add the tomatoes, red pepper flakes, oregano, worcestershire sauce and bay leaves, bring to boil and then simmer for 30 minutes, stirring occasionally. Add 2 large spoons of pasta water to sauce. Remove and discard the bay leaf.
- Add the linguine to the sauce and serve with parmigiano-reggiano.