Although there is still a chill in the air here in Canada, spring has arrived by the unmistakable signs of tulips and budding leaves around us. My cravings for braises and rib-sticking comfort food have taken a backseat and I want something lighter for my meals. 
My previous CSA share contained a huge bunch of ramps which I gently sauteed and enjoyed with softly scrambled eggs. It was officially my kick-off meal for spring. In a perfect world, I would follow up with meals of asparagus and morels and fiddleheads and spring garlic...alas, my world is not that perfect. My racing schedule brought me to Austin, Texas last weekend so last week I scrambled to clean my fridge of all perishables. The few days between returning home and picking up another share from my CSA, I had an interesting dilemma on my hand. How to make a meal worthy of spring fever from mostly pantry staples?
This pasta dish is my answer. Whole wheat macaroni tossed with Brisling sardines, grated Parmigiano-Reggiano, and chopped rapini lightly sauteed in olive oil with onions and garlics. It is light yet delivers big flavour. I am a huge fan of canned sardines packed in olive oil. These oily little fish are so delicious and tremendously nutritious. I think it's too bad that most people find them too fishy. In this particular dish, they pair so well with the slightly bitter greens and the cheese adds oomphs without too much richness.
Pasta With Rapini, Sardines, Parmigiano-Reggiano
serves 2
Ingredients
- 150g dried whole wheat macaroni
- 1/2 tbsp olive oil
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 227g rapini, chopped (leaves and stems separated)
- 1/4 to 1/2 tsp crushed red pepper flakes
- 1 3.5oz canned Brisling sardines in olive oil
- 50g Parmigiano-Reggiano, grated
- salt and pepper to taste
Method
- In a large sauteuse, bring 5 cups of water to boil and salt generously. Stir in dried pasta and return to boil. Close the lid and turn off heat. I like to take this time to chop and prep all my other ingredients and the pasta will be cooked when I'm done, approx 10-15 minutes. Alternatively, use your favourite way to cook pasta. Drain and set aside.
- Wipe your pan dry and heat 1/2 tbsp olive oil on high. Cook the onion and garlic until fragrant. Toss in the rapini stems and continue to cook until softened. Add the chopped rapini leaves and crushed red pepper flakes. Season with salt and pepper. Be lighthanded with the salt because the sardines and cheese will add plenty of saltiness.
- Working quickly, toss in cooked pasta, sardines (don't worry too much about draining the olive oil), and grated cheese. Adjust seasoning and serve immediately.
