Sardines with Linguine & ThymeFebruary 6, 2017
Mister Sive has the post today. He has been cooking up a storm this past week and I am loving every minute of it and loving every bite. Thanks Olivia for this tasty dish idea–soooooo good! We are up & out early headed to the city where I will be buying at the show for a few days. A fun/visual/busy time awaits!
All cooks have a few quick sure things, those dishes that we turn to that are both simple and comforting. The following comes via our fabulous Miss Olivia, a long time Watson Kennedy family member, who is full of stories of her large Italian family, and from whom we learned this delicious, super easy meal.
We’ve been wanting to try this for a while, and this quiet, wintry week at Hawthorne was the perfect time. Olivia suggested oregano, but the thyme at the market was looking particularly luscious, so I used that and quite enjoyed the result. This dish is all about prepping first for quick cooking and assembly! Of course, vary the following proportions to your own taste.
1 pound linguine
1 15 oz. can of sardines in tomato sauce; put all the liquid and fish into a bowl, and gently break up the fish
3 tablespoons good tasty olive oil
2 large garlic cloves, sliced whole and very thin
5 healthy sprigs of thyme, a tablespoon or more after peeling the leaves from the stems and chopping lightly
½ cup of grated parmesan
Put a pot of water on to boil. About 2 minutes before the pasta is fully cooked, heat the olive oil in a sauté pan. Cook the garlic—this will happen fast—and take the garlic out of the oil. Place the thyme in the oil, and turn off the heat. The thyme will lightly cook and infuse the already garlic infused oil. By now you’ve probably drained the pasta; toss that first with the oil, garlic and thyme; then with the sardines and tomato sauce; finish with the grated cheese. Serve in pasta bowls with a fresh twist of salt and pepper. Enjoy!