It’s a sardine summer
Protesting the use of my oven in this heat, plus a recipe for pantry pasta.
Now that you know my big news about moving, you’ll probably understand it when I say that my focus this summer is to cook through my pantry. Particularly the number of canned fish tins I have in my pantry. Actually, even more specifically, the number of sardine tins I have in my pantry. When we traveled to Portugal this winter, I flew back with five tins of sardines. Excessive? Yes. Delicious? Obviously.
It’s a little ridiculous to move with tins of fish though, so I’m making the effort to cook through what I have. Hence why I’ve deemed this season a “sardine summer.” I even have a computer background to represent my current status in life. No really, I’m not kidding.
I have no problem with stinky fish. Well, okay, stinky fish in the right way obviously—salty and briny and tastes like a mouthful of ocean. Tinned fish has that effect without having to prepare anything, which is especially delightful when I really don’t want to turn my oven on during the hot summer months. I mean, there was heat wave in New York this week. You really think I’m baking or frying fish in 90 degree heat? Right. You get it.
So tinned fish it is. I’m a bit nuts and love to eat tinned fish right out of the can. Sardines are my number one, but I’m also not opposed to a tinned mackerel if I have it. Anchovies are maybe a little too salty to snack on their own. But in pasta, salad, or pizza? Game over.
Although I particularly enjoy the tinned fish I bought in Portugal, when I have to buy it stateside, I prefer to buy Fishwife. I’m a big fan of their new Little Sardines, packed with lemon and garlic.
When it comes to meals that I’ll make with these tins, I have two. The first is rather simple; tinned fish on toast or crackers with a side salad. Or sometimes I’ll pay homage to our days in Portugal and make my lunch super authentic with a side of marinated olives and sliced cheese and meats.
The second is a pantry pasta. It’s quite literally what it sounds like; a pasta that will use up ingredients that you have in your pantry. It’s like a challenge; if you don’t have something, you sub it out for something else. Otherwise, what’s the point of calling it a pantry pasta?
I whipped up one for lunch this week and figured I’d share the recipe with you, because why not? On that note…did I pour myself a glass of Sauvignon Blanc at 2 p.m. on a Thursday to have with my lunch? You sure bet I did.
Tinned Fish Pantry Pasta
You could say this makes two servings. But in your heart, you know it’s only for one. 😉
Ingredients
2-3 oz. of long pasta, like linguini or spaghetti
1 tin of sardines (or mackerel). Preferably a tin that’s set in oil with flavors like lemon, garlic, tomato, or something spicy.
1 tsp of lemon zest
Juice of 1 lemon
1 garlic clove, grated
2 tablespoons of good quality olive oil
2 Calabrian chili peppers, chopped small (Sub for capers or green olives, depending on what you have.)
1/4 teaspoon of good quality salt
Fresh cracked pepper
2 tablespoons of parmesan cheese, plus some for topping
Chopped parsley, for topping
Directions
Boil salted water in a medium-sized pot. (Read: generously salted.) Add your pasta to the water and let it cook until al dente, around 7 minutes.
Meanwhile, grab a large heat-proof bowl and toss together the tinned fish, lemon zest, lemon juice, garlic clove, olive oil, Calabrian chili peppers, salt, and pepper.
When the pasta is cooked, transfer it to the bowl but do not drain. Add in the parmesan cheese and 2 or 3 tablespoons of the starchy pasta water. Toss until the pasta is coated and the cheese has melted to create a delectable sauce.
Transfer to a bowl and enjoy with parsley and extra parmesan cheese on top.