So, where were we? Oh, yeah, getting out of the chair right? Well, I never imagined a resolution would have such power.
Last week of January went like crazy, a billion things happening at once, barely no time to stay still. Shooting film, shooting digital, on location, at home, editing, developing, printing, getting work done. Busy, busy, busy with all things I love to do.
And I could not think of a better recipe to fit the mood than this spaghetti with sardines. It is basically a dish made from a box (spaghetti) and a can (sardines), requires almost no cooking and yet, caries all the good things a classic Italian is supposed to.
Are you in the same pace? So this recipe is for you!
*The recipes are a bite different but for quantity purposes, I based mine on this one, by MARK BITTMAN Check it out in case you like capers.
Spaghetti with sardines and fennel
Yields 4 to 6 servings
1 pound spaghetti
1/4 cup extra virgin olive oil
1 cup bread crumbs
1 onion, chopped
1 large fennel bulb, trimmed, cored, chopped
1 tbsp lemon zest
2 to 3 cans sardines packed in olive oil
Freshly ground black pepper
1. Bring a large pot of water and a pinch of salt to a boil.
2. Meanwhile, heat 2 tbsp of olive oil in a 12-inch skillet over medium heat. Add bread crumbs and toast, stirring, until golden. Transfer to a plate and reserve.
3. Add remaining oil to same skillet, add chopped onions and cook, stirring, until softened, about 5 min.
4. Cook spaghetti in the boiling water until al dente. Drain reserving a cup of water, toss with olive oil and reserve.
5. Turn the heat under the onions to medium-high and add the lemon zest, chopped fennel (they should stay crunchy), and sprinkle with salt and pepper.
6. Add sardines to skillet with oil of one can and break it into big chunks. Cook until just heated through.
7. Add pasta, bread crumbs and toss well to combine. Add some reserved water to moisten, adjust salt and serve immediately.