Fresh Pasta with Sweet Corn and Sardines




When I spotted these fresh noodles in the refrigerated section of Trader Joes last week, I knew I wanted to make it. I’m not a huge pasta fan, but when it is freshly made, it definitely appeals to me more. Inspired by Mark Bittman’s recipe for Pasta with Sardines, Capers and Breadcrumbs, I got cooking.

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I loosely followed Bittman’s recipe, omitting the lemon zest and parsley, and using only 1 tin of sardines. I added in three fresh ears of corn kernels that I picked up at the farmers’ market – probably the last fresh corn of the season!

On the stove I had the breadcrumbs toasting, the onion-corn-caper mixture cooking, and the pasta boiling away. I felt like a master chef…until I drained the pasta and realized I had cooked it along with the DO NOT EAT foil packet that keeps the pasta fresh. For a minute, I debated eating the pasta anyway. How many chemicals could have leeched into the food? And WHY do they include anything that says DO NOT EAT in a package of food!?

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I decided for the health and safety of Funk and me, I had to toss the pasta.

Then I rummaged through our shelves looking for another bag of pasta I could whip up and came up empty handed.

What’s a girl to do?

I ripped off my (slightly inappropriate) apron, turned off the stove, and bolted down the street to Trader Joes. Thank goodness that grocery store is a quick walk away. This is not the first time I’ve had to make an emergency shopping trip in the middle of cooking! I grabbed another package of fresh pasta and headed home to boil a second batch of water, this time removing the DO NOT EAT foil package right away.

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The extra trouble was well worth it. I think the addition of sweet corn was a perfect complement to the briny flavor from the capers and sardines. And, this is yet another ideal recipe for anyone who is reluctant to try sardines. You can’t even see them in this dish once you fork-mash them in with the pasta and veggies! I also love the toasted breadcrumbs and the texture they add to the dish. This recipe will be repeated. Funk and I both loved it and are happy to have a new favorite sardine meal.

3 Comments

  1. Posted September 11, 2012 at 8:31 pm | Permalink

    Janel – this sounds delicious. I like the combo of the salt sardines, sweet corn, and crunchy toasted breadcrumbs. I’m trying to add more omega-3s to my diet, so this is a perfect dish for me to try!

  2. Janel
    Posted September 12, 2012 at 7:17 am | Permalink

    Hi Caroline – let me know if you try this recipe! I think the corn was key, although without it the recipe still would have been great, thanks to Mark Bittman!

  3. Posted September 13, 2012 at 8:36 pm | Permalink

    This made me laugh. Both at the apron and the “do not eat” packet. I dumped some rice pasta into boiling water earlier this week, not realizing it’s in a plastic bag inside the box! Doh!

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