pasta of your choice–I use conchiglie
5 dried mission figs, coarsely chopped
4 garlic cloves, thinly sliced
1/2 cup broken walnuts–I used black walnuts tonight
1 can sardines in olive oil
1 Tbs. balsamic vinegar
Saute garlic and walnuts in just enough olive oil to cover bottom of pan until garlic is lightly browned. Add figs and sardines. Do not drain olive oil from the sardines. Add balsamic vinegar. Stir and heat through. Add to drained pasta. Stir to combine. Serve with grated pecorino cheese and a simple salad. This recipe serves 2-3.
Note: Why sardines? There are good reasons to add sardines to your food choices. First, they are near the bottom of the food chain and have little to no chemical residue as a consequence, e.g. no mercury. Second, small amounts have lots of protein and omega oils. One little can has 22 grams of protein. 1/2 cup walnuts has 12 grams of protein. I use pasta from an ancient Italian monastery.
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