Pasta With Sardine Sauce
"Out of necessity, with nothing in the cupboards, I threw this together. It's actually quite tasty!"
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
3
ingredients
- 1 (15 ounce) can cannellini beans
- 1⁄2 lb fettuccine pasta
- 3⁄4 cup pasta sauce (flavored)
- 1 (4 3/8 ounce) can sardines in oil, drained
- 1⁄4 cup red wine
directions
- Cook the pasta until al dente.
- Add the beans and stir to warm.
- Meanwhile, fry the sardines in a nonstick pan.
- Deglaze the pan with the wine, scraping up the bits with a wooden spoon.
- Add the pasta sauce and heat through.
- Toss with pasta/bean mixture.
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RECIPE SUBMITTED BY
I am a graduate student living, teaching, and studying in France for a year. I love cooking, especially baking, but I don't agree with all that jazz about how you need to be SOOOO careful with your ingredients and measuring and all that when baking. If I were making a millefeuille, yeah, I'd be freaked, but cookies and cakes and muffins are no biggie. Who cares if you don't beat it exactly two minutes? Argh, renegade cook!
I have a very beaten, battered copy of Jane Garmey's fab Great British Cooking, although I just cannot bring myself to do the lard recipes (like half the book!). It really rocks, though.
I love languages and I hate it when people think they are hot stuff in another language (I'm talking to YOU, Alex Trebeck!!!) but aren't. Actually I just dislike pretentious people altogether. That includes YOU, yes YOU, the American Tourist who bumps into me (American Incognita) on the streets of Paris (which is in FRANCE, remember) and says "Sorry." Sorry? Couldn't we just say Pardon with a French accent? geesh. Also, yelling in English at people does not comprehension make.
I also have a major celeb crush on Anthony Bourdain. I think it's that whole bad-boy good-girl thing. Plus he's half-French. And majorly witty. Am on the lookout for him, but he's probably reclining in a palm frond beach chair in Tahiti filming an episode. Sigh.
