How to Make Sardine Pasta

                                                        How to make Sardine Pasta:

I made this in its simplest iteration last night, our final dinner of the Foodstamp Challenge, with four ingredients: sardines (with their oil/liquid), pasta, onion and dill.

Step 1)

Brown as many onions as you have in the oil and liquid from a can (or 2) of sardines packed in olive oil. I used 1/2 lb pasta to 2 cans. You can alter the proportions as you like. Add salt, pepper and red pepper flakes. Other nice, but unnecessary additions: fennel seed, fennel bulb, garlic.

Step 1-1/2)

No, brown them.

Step 2)

Add partly-cooked pasta while it's pretty stiff and a cup or so of pasta water. Scrape the bottom of the pan, soften the pasta, and cook until the liquid's gooey and almost gone.

Step 3)

Toss in sardines and any green herbs (we like dill best) at the last minute.

Step 4)

Enjoy with a big glass of water and copious self-congratulation on your personal virtue.

Unrelated, but to come back to an earlier comment:

Dan, who tightened his belt (literally!) on butter intake, showing he managed to leave a little bit left after the last breakfast of the week.