He: "I don't like sardines, can't you do it with tuna?"
You (me): "No, I want to use another fish. Tuna is also too mild for me."
He: "That's the beauty of it. Does not taste like fish."
She: "You don't understand me. And my kitchen neither."
He: "I'm gonna make myself a sandwich."
She (a little offended): "Whatever you say."
As the scent of warm olive oil, fried garlic and hot chillies passed his sensitive nose, he suddenly realized that no gluten-free bread was at home anymore. a downright lie, by the way. After two servings of this pasta, the bread happened to pop up, in the back of the cabin. Ha!
Ingredients for 4 servings
75 g breadcrumbs (or panko breadcrumbs or old white bread)
4 tbsp olive oil
2 cloves of garlic
500 g spaghetti
1 red chili
1 can of sardines
2 tablespoons of lemon juice
2 handful of arugula
Salt, black pepper from the mill
Peel the garlic, finely chop.
Cut the chili pepper along the seeds, finely chop the pulp.
Strain the sardines, divide into pieces.
Wash the arugula, spin dry.
Heat half of the olive oil (2 tablespoons) in a pan over medium flame, add half of the garlic with the breadcrumbs to the olive oil. Roast for 3-4 minutes until the crumbs are golden brown and crispy. Salt, put aside.
Cook spaghetti in salted water according to the package instructions al dente. Set aside some of the cooking water.
In the meantime heat the rest of the olive oil in a pan, fry the garlic and chili on medium heat for 2-3 minutes. Add the sardines, fry briefly, stir in the lemon juice. Add the finished pasta, mix well, if it is too dry, add the cooking water. At the end, add the oregano and arugula, maybe add some olive oil, put on plates and sprinkle with the crunchy crumbs.
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