Sardine and olive sauce with shells
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pasta; any shape |
| ⅓ | cup | Imported black olives; pitted and coarsely |
| ; chopped | ||
| 3¾ | ounce | Sardines; packed in olive oil |
| 2 | Cloves garlic; minced | |
| 1 | Pinches crushed red pepper flakes | |
| ¼ | cup | Extra-virgin olive oil |
| Salt and freshly ground black pepper; to taste | ||
| ¼ | cup | Chopped fresh italian parsley |
Directions
1. Bring a large pot of lightly salted water to a boil. Add the pasta and stir a few times to ensure that the pasta does not stick to itself. Boil vigorously for the time recommended on the pasta package or until the pasta is tender.
2. While the pasta cooks, combine the olives, sardines, garlic, red pepper flakes, olive oil, salt, pepper, and parsley in a serving bowl until the sardines have broken in pieces. 3. Drain the pasta and toss it with the sauce in the serving bowl, adding more salt and pepper if needed. Copyright credit: 1996 by Andrew Schloss and Ken Bookman © 1996 Lifetime Entertainment Services. All rights reserved.
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