Spaghetti with Sardines and Cherry Tomatoes | Recipe Club
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- Опубліковано 1 жов 2024
- Rachel Khong joins David Chang and Chris Ying for this episode focused on using tinned fish as the key ingredient. The recipe: Bill Pearis’s Spaghetti with Sardines and Cherry Tomatoes. It's simple, and it's delicious. As always, we like to play around with these recipes, so Dave makes a keto-friendly version, Rachel tries to make it using only shelf-stable ingredients, and Chris makes his vegan.
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SPAGHETTI WITH SARDINES & CHERRY TOMATOES
by Bill Pearis
This is my first time trying to write a recipe. As a single person living alone in Brooklyn, I make a lot of pasta, and made even more during the pandemic. This has become one of my go-tos and I make variations of this at least once a week. It's not based on any single Italian dish but is indebted to many. This serves two.
INGREDIENTS:
20-25 cherry tomatoes halved (about 200 grams)
2 garlic cloves, smashed
2 anchovy filets
1/4 cup diced shallots / red onion
1/2 teaspoon dried mint
Big pinch of chile flakes (aleppo? even better!)
4 oz tin of sardines in olive oil
2-3 tbs olive oil
Kosher salt
fresh tarragon (or mint or oregano or parsley, or a mix), chopped/torn ++ keep the stems
220 grams of spaghetti / bucatini
OPTIONAL but recommended:
1 heaping tbs capers, drained (rinsed if salt-packed) and chopped ; OR 8 castelvetrano olives, chopped
1/4 cup of dry white wine, or splash of white/apple vinegar
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INSTRUCTIONS:
For the pasta: Bring a large pot of salted water to a boil
Meanwhile, in a 10 or 12 inch saute pan over medium/low, heat the olive oil and add the smashed garlic, a stem or two from the fresh herbs you're using, and the anchovies. Cook till the garlic is slightly golden and the anchovies dissolve.
Add the diced shallots/onion, saute and when they just start to get a little golden, add the wine and reduce. If you aren't using wine, add the vinegar and proceed immediately to the next step.
When the wine has evaporated, add the tomatoes, a big pinch of salt, the dried mint and dried chiles. If you have aleppo chiles, you can add more (1 tbs).
Cook for a minute or so and then it's time to drop your pasta in the water. Set a timer for 2 minutes LESS than what's on package instructions for al dente.
When the tomatoes start to soften, add the capers/olives. cook for a minute and add sardines, breaking them up with a wooden spoon/spatula. Raise the heat to medium and add a quarter cup of the pasta water.
When the timer goes off, remove the herb stems and smashed garlic cloves, raise the sautee pan heat to medium and fish out your pasta with tongs and add to the pan. Cook for 2 more minutes stirring and adding more pasta water if things are too dry in the pan. You want it "saucy" but not soupy.
When the pasta is done, taste for seasoning. Turn off the heat and add your fresh herbs, toss. Add a splash more pasta water if needed. Divide into two bowls. A drizzle of good olive oil at end would be a nice touch. Eat immediately.
Notes:
This is truly a "what do you have in the pantry/fridge" recipe. If no cherry tomatoes, I would just use a big tablespoon of tomato paste instead. You could use canned tomatoes but I wouldn't. No anchovies? Fish sauce works too.
I have taken to the Italian way of using whole garlic cloves to flavor the oil and but getting rid of them before you eat...but feel free to just slice up and cloves and add with the shallots. You all are chefs and don't need to tell you this stuff!
As far as the fish goes, I have also made this with tinned tuna, mackerel, yellowtail...but sardines are the best I think.
You could also go more Sicilian with no tomato, but use fennel.
Also toasted breadcrumbs at the end is awesome, but usually i'm just trying to be quick when i make this.
#recipeclub #sardines #davidchang
Bring back the podcast!
We are working on a slightly new format for S4, but appreciate everyone’s support!!
Come on Majordomo, get Rachel a bigger pot!
😂
You might try some Chinese fermented black beans to stand in for the sardines.
You should check out the cutting cherry tomatoes with a lid or plate hack
When is recipe club coming back?!?! plz tell me soon
We are working on revamping for S4! We appreciate you all so much!!
As always, the innuendo is impeccable.
What can we say 🤷♂️ the Recipe Club has a knack for that.
There is always needs more cat cam time. lol Random question is it cat food friendly? Asking for a friend.