Storecupboard “Sicilian” not-pesto

This is an even lazier version of Nigella’s Sicilian pesto, from which I learnt the sardine-sultana combination. It’s basically salt and oil masquerading as a fairly nutritious meal, and barely involves anything that could be mistaken for cooking.

Acquire:
1. one tin of salted sardine (or anchovy) fillets in olive oil (I used boneless and skinless this time, but it might be even better with the bones in);
2. a sprinkle of pine nuts or slivered almonds;
3. garlic;
4. golden raisins;
5. pasta (long noodly type better).

First, cook the pasta (in a pan, to minimise cleanup). Meanwhile, coarsely mince (is that a thing?) a nice big quantity of garlic.
When pasta is done, drain and set aside in serving bowl. Dry the pan and put back on medium-high heat.
Drain all the oil from the sardines directly into the pan. When heated, fry the garlic until beginning to brown.
Then toss in a generous handful of the sultanas, some nuts, and then the fish, which you flake into tiny pieces using a fork/spatula/etc. (The fish goes in last so it doesn’t get too dry.) Finally, put the noodles back in, stir, and serve when warmed through.

Verdict: This is fairly expensive for a dish without fresh ingredients. My sardines were about $3.30 a tin, and the pine nuts I used probably $0.70’s worth. Still cheaper and easier than salmon, though, and better than bacon-y pastas.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s