A Recipe for a Romantic Filipino Dinner for 2 - Spaghetti and Sardines.
We want something warm, hearty, and simple for dinner tonight. We’ve also been meaning to have an evening with that special someone… So, browsing through old New York Times food articles, we came across a recipe from Mark Bittman that will be perfect! (We have cut his portions in half, since we only need spaghetti for two). Everyone loves spaghetti (especially on a cold winter night), but what about adding sardines for a salty twist? The great thing about this recipe is how easy it is, and that you will most likely already have all the ingredients in your kitchen. Because it’s a low stress recipe, you can wander in and out of the kitchen talking or listening to music. If the one ingredient you need is sardines, you can get them here.
Our mouth is already watering! Try paring this dish with a great red wine like Cabernet Sauvignon, Sangiovese, or a Nebbiolo. With this spaghetti, you are definitely sure to win some points and impress a loved one.
Spaghetti with Sardines and Breadcrumbs
1/8 cup extra virgin olive oil
1/4 cup bread crumbs, ideally made from stale bread
1/2 onion, chopped
Freshly ground black pepper
1/2 pound spaghetti
1/2 teaspoon grated lemon zest
2 tablespoons drained capers
1 can of sardines (about 1/2 pound)
1/4 cup chopped fresh parsley
1. Bring a large pot of water to a boil and salt it. Put half the oil (1 tablespoon) in a medium skillet over medium heat. When it’s hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
2. Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.
3. Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.