Add pasta with sardines recipe

Author: gshaw

recipes/pasta-with-sardines.jpg

@@ -0,0 +1,33 @@
+---
+layout: recipe
+title: Pasta with Sardines
+summary: You've got a can of sardines in your pantry that you've been saving for Apocalypse.
+takes: 25 minutes
+makes: 4 servings
+picture:
+  title: Pasta with sardines.
+  filename: pasta-with-sardines.jpg
+---
+
+### Ingredients
+
+- Salt
+- ¼ cup extra virgin olive oil
+- ½ cup bread crumbs, ideally made from stale bread
+- 1 onion, chopped
+- Freshly ground black pepper
+- 1 pound long pasta, like perciatelli
+- 1 teaspoon grated lemon zest
+- 2 tablespoons drained capers
+- 2 cans sardines packed in extra virgin olive oil (about 1/2 pound)
+- ½ cup chopped fresh parsley, plus more for garnish
+
+### Steps
+
+1. Bring a large pot of water to a boil and salt it. Put half the oil (2 tablespoons) 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.
+
+Source: [Youtube - New York Times, Mark Bittman](https://www.youtube.com/watch?v=sR5a-N9bPZw)

recipes/pasta-with-sardines.md

@@ -23,8 +23,11 @@ picture:
 ### Steps
 
 1. Bring a stockpot of water to a boil and salt it with 1 tablespoon of salt. Put the oil in a large skillet over medium-high heat. When it’s hot, add the onion. Cook, stirring occasionally, until soft, 2 to 3 minutes. Add the tomatoes and sprinkle with salt and pepper.
+
 2. Adjust the heat so the sauce bubbles enthusiastically and cook, stirring occasionally, until the tomatoes break down and the mixture begins to thicken and appear more uniform in texture, 10 to 15 minutes. Taste, adjust the seasoning, and adjust the heat so the tomato sauce stays hot but doesn’t boil.
+
 3. When the water boils, cook the pasta until it is tender but not mushy; start tasting after 5 minutes. When it’s done, scoop out and reserve at least 1 cup of the cooking water, then drain the pasta.
+
 4. Add the pasta and a splash of the cooking water to the sauce in the skillet and toss to coat, adding a little more oil or cooking water if necessary to create a slightly creamy sauce. Taste and adjust the seasoning and add more oil if you’d like; then toss with the cheese and the basil if you’re using it Serve, passing more cheese at the table.
 
 ### Tips

recipes/pasta-with-tomato-sauce.md

@@ -1,7 +1,7 @@
 ---
 layout: recipe
 title: Vegetable Frittata
-summary: A frittata that doubles the vegetables and halves the eggs.  Uses just enough egg and cheese to bind to hold everything together.
+summary: A frittata that doubles the vegetables and halves the eggs.  Uses just enough egg and cheese to bind and hold everything together.
 takes: 30 minutes
 makes: 4 servings
 picture:
@@ -24,7 +24,9 @@ picture:
 ### Steps
 
 1. Put the sun-dried tomatoes in a large skillet over medium heat. Cook, stirring occasionally so the oil melts from the tomatoes.  Don't let them burn, this step only takes a couple of minutes and is mostly used to get the oil out of the tomatoes to be used to cook the veggies.
+
 2. Add the olive oil (if needed) to the skillet. When the oil is hot, add the onion, and cook, stirring occasionally, until it softens, 3 to 5 minutes. Add the zucchini, sprinkle with ½ teaspoon salt and some pepper, raise the heat to medium-high, and cook, stirring occasionally, until it just softens, 5 to 10 minutes. Adjust the heat so the zucchini dries and browns a little without scorching. When the zucchini is completely dry, turn the heat to low and add the bacon and the herbs, if you’re using them. Stir until combined.
+
 3. Meanwhile, beat the eggs with the remaining ½ teaspoon salt and some pepper, along with the cheese. Pour over the vegetables, tilting the pan to distribute them evenly. Cook, undisturbed for about 5-10 minutes until the eggs are barely set. Then put the entire pan in the broiler for 1-2 minutes to finish setting the eggs and browning the top. Cut into wedges and serve hot, warm, or at room temperature.
 
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