ne(one)piphany

As promised:

1 tin of sardines, packed in water, crumbled
2 oz capers
4 cloves minced garlic
chopped parsley
white truffle olive oil
salt & pepper to taste
3 servings of pasta (I used spaghetti)

Quick, and tasty, despite my ham-handed kitchen technique. I think I’d have preferred a wetter sauce, both to suspend the capers (which tended to fall to the bottom of the dish & are essential to the flavor, I think) and to help with the texture, which was a bit dry. So next time, a little more oil (though probably not all truffle), and maybe some grated parmesan or romano. Also, tinned sardines crumble really easily — originally I sauteed the garlic, sardines, parsley and capers at the beginning but I think I’d reserve half the sardines in larger pieces to garnish the pasta once served, to get a more solid fish texture into the dish.

So it wasn’t perfect, but! Everyone posts perfect recipes — I thought I’d post a work in progress. After all, it was yummy, and therapeutic! the best kind of dinner. :)

(also, thanks for all your kind comments, as always — love to you all.)