Summer has set in, and the weather is warm. I am on the lookout for recipes that require as little time in front of the stove as possible and are cooling. This is a simple recipe that takes very little time and is delicious.
This simple recipe pops with bright flavour. The tomatoes should be in season, sweet-tart and delicious. The sardines and anchovies add the scent of the sea and are light. If you want a less "fishy" version, leave out the anchovy, but it does add a lovely umami to the dish. The dish is light, and since it is had at room temperature, it keeps you cool and fresh, especially in this hot weather. Pair it with a rosé or a glass of prosecco, and you have a lovely lunch.
Lorenza's Pasta is a collection of elegant pasta dishes by Lorenza. She earned her reputation on a PBS TV show, and this book won the James Breard Award. This lovely cookbook has unique recipes that step away from the normal. The sauces are excellent, and the dishes are favourites at home.
For more recipes from this cookbook, click here.
Ingredients:
2 ripe tomatoes, chopped
4 tablespoons extra virgin olive oil
4 oz. canned sardines
1 anchovy fillet in oil
15-20 basil leaves + to garnish
1 tablespoon capers + to garnish
Salt, to taste
10 oz. penne
10 cups water
A few drops of olive oil
1 teaspoon salt
Add the tomato, olive oil, sardines, anchovy, basil, capers, and salt to a small blender and purée to a smooth emulsion. Set aside in the fridge. I usually make this sauce ahead of time so that the sauce has time to develop flavour.
When you are ready to serve, heat the water and boil it. Add the salt, oil, and pasta. Cook according to the directions on the box, minus one minute for al dente. Drain.
Add the pasta to the tomato sauce and toss well. Serve in bowls garnished with fresh basil and capers.
