I need to share with you my all-time favorite Friday lenten dinner. Why? Because I like you. This pasta is so easy, delicious and cheap to make that you should keep the ingredients in your pantry all the time. My kids love this pasta, and I like to shake up the canned fish I use in it for variety. The basics are simple. Canned tomatoes and canned fish. Do NOT be afraid of the capers! They add a nice salty tang to the sauce, you really need to try them! Give it a go this Friday and let me know how you like it!
Friday Canned fish Pasta
1 can crushed tomatoes
1 canned fish of your choice, do not discard the liquid (tuna, minced clams or shrimp)
1 onion, chopped
3 garlic cloves, crushed or minced
1 T capers, chopped
a few shakes of hot pepper flakes
2 T olive oil
Salt and pepper to taste
1 handful of flat leaf parsley chopped or 1 tsp dried
1 handful of fresh basil chopped or 1 tsp dried
1 box spaghetti
Get your pot of salted water boiling for your pasta. In a large frying pan heat the olive oil, when hot saute your onion for 2-3 minutes, add the garlic and pepper flakes and saute for 2 minutes, be careful not to burn the garlic. Add the tomatoes, the capers, herbs and salt and pepper. Cook for 5-10 minutes. Add the canned fish of your choice including the liquid from the can and mix it into the sauce. Get your spaghetti cooked to al dente as soon as the water boils. Saute for 5 more minutes or until the sauce is as tight as you like it. If it is too tight, add a little water. Once your pasta is cooked, drain it and add the sauce right to the pan and mix with a pasta fork. Serve hot with bread and a salad.