My main inspiration for this recipe is from Toriavey.com. I have transformed it to suit my tastes and how I use vinegar. My wife hates sardines, so this is my go-to when she is away or when I'm working from home. It only takes about 20 mins, is super easy, and tastes amazing.
Ingredients
Pasta
- I use Harris Farm – Squisito Fusilli, but the cheap stuff works too (spaghetti is fine).
Sardines
- ½ tin per person (quality tinned sardines)
Aromatics
- Onion: Spanish preferred, diced
- Garlic: Smashed flat
- Chilli: Sliced fresh or chilli flakes (optional)
Pantry Staples
- Olive Oil: For frying
- Capers: A few tablespoons
- Pepper: Pink peppercorns (smashed) or cracked black pepper
- Salt: A generous amount for the pasta water
The Acid
- Citrus Vinegar – a generous pour (and more for adjustment)
The Finish
- Grated Parmesan or Pecorino cheese
Method
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Get the water rightBoil a pot of water. Generously salt it—this is a game changer. (If you haven't watched Samin Nosrat's Salt, Fat, Acid, Heat, it's well worth it to learn how to properly salt water!). Add your pasta.
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Start the baseWhile the pasta cooks, grab a pan large enough to hold the finished dish. Heat it to low-med and add olive oil. Fry the onion, garlic, and chilli.Tip: Smash the garlic flat rather than chopping it to avoid burning. You can also add the garlic a little later than the onion to be safe.
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Smash the sardinesWhen the onion is close to done, add the sardines to the pan. Smash them up with a wooden spoon. While breaking up the fish, break up the garlic cloves as well.
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The "Undercook" techniqueUndercook your pasta by about 3–4 minutes. Before draining, grab about ½ a cup of pasta water. Pour the pasta water into the frypan to deglaze anything stuck to the bottom. Drain the rest of the pasta and dump it into the frypan.
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Create the sauceCook the pasta in the pan with the sauce—this incorporates the flavor into the pasta and creates a starchy, cohesive sauce. Just before the pasta is fully done, stir in the capers and pink pepper (or black pepper).
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Check the consistencyYou want a sauce that coats the pasta. Too dry or sticking? Your heat is too high or you lost liquid—add a splash more pasta water. Just right? Turn off the heat.
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The Vinegar FinishOnce the heat is off, give the pasta a generous pour of Citrus Vinegar. The kitchen will immediately fill with an amazing aromatic smell.
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ServeGrate Parmesan or Pecorino over the top and stir in. Taste and adjust the vinegar component by adding more to your liking.
Let me know what you think!
If you've made this recipe, I'd love to hear from you. Find me on Instagram or email me at [email protected].