Linguine with Sardines, Olives, and Chiles
Region: Italy
Category: Pasta with Fish
Season: Any
Difficulty: Easy

This recipe is a Sicilian style way of dressing pasta. It starts with what Italian cooks call a soffritto, a finely chopped mixture of sautéed vegetables, in this case, of onion, garlic, celery, mild peppers, and chiles cooked in olive oil. Melted into the sauce are sardines, anchovies, tomatoes, olives, and capers. The result is a robust and luscious taste, a perfect complement for linguine.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 30 minutes

6 tablespoons extra-virgin olive oil

1 small onion, chopped

2 garlic cloves, finely chopped

1 Italian long green chile (peperoncini) or Anaheim chile, seeded and chopped

1 fresh green finger-type chile, seeded and chopped

One 4-ounce can sardines, packed in water, drained

4 salted anchovy fillets, rinsed

1 1/2 cups chopped canned whole plum tomatoes with their liquid

6 large imported green olives, pitted and chopped

1 tablespoon capers, chopped

2 tablespoons chopped fresh parsley leaves

Salt and freshly ground black pepper to taste

3/4 pound linguine

1. In a large skillet or flame-proof casserole, heat the olive oil over medium-high heat, then cook the onion, garlic, celery, Italian long green chile, and finger-type chile until soft, stirring frequently, about 8 minutes.

2. Add the sardines and anchovies to the skillet, then cook until they melt, about 1 minute.  Add the tomatoes and cook for 8 minutes, stirring.  Add the olive, capers, parsley, salt, and pepper and cook for 1 to 2 minutes.  Turn the heat off and let the sauce sit in the skillet while you finish cooking the pasta.

3. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the skillet and toss well with the sauce.  Serve without cheese.

Variation: 

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Posted: 12/17/2006