For a great meal, Stewed Sardines with Spaghetti or, Sardinas Guisada con Spaghetti is a perfect entrée. During my boyhood in Spanish Harlem, when times were lean, this was one of our favorite go-to dishes. Born out of necessity, because it was cheap and plentiful, nothing could be better or more satisfying. Now, let me add, you have a choice here. We did this dish with spaghetti, but any pasta of choice will do, even a macaroni product like penne or rigatoni. A great combination of two cultures, Nuyorican and Italian. Or, you can forego the pasta and go with rice, or couscous, or whatever grain you prefer. Or forgo the spaghetti and, with sliced bread, make it into sandwiches. The possibilities are endless.
Let me add that, for this recipe, we include Bijol, a condiment which, like sofrito and achioto, we use for coloring and seasoning. At one time, outside of Latino neighborhoods, bijol was hard to get. Not anymore. Today you can find it in Latino or specialty food stores and most supermarkets. If, for some reason you find this condiment, then substitute turmeric. It won’t be the same, but it’s a close second. So, enhance your horizons with this simple and enjoyable dish, and the unique and satisfying taste it offers. Also, be aware that canned sardines contain salt. So, go easy on the salt or skip it as we did and it still tasted great.
Ingredients:
1-pound package spaghetti
3 tablespoons olive oil
1 medium onion, peeled and sliced
2 cloves garlic, peeled and minced
1/2 cup water or chicken broth
1 teaspoon cornstarch
½ teaspoon Bijol (see above)
¼ teaspoon oregano
Salt and ground black pepper to taste (easy on salt, see above)
4 cans (4.4 oz.) sardines
2 tablespoons white wine
Instructions:
- Place spaghetti in a large pot or Dutch oven with 4 quarts water and bring to a boil. Add pasta and cook until tender, about 7-8 minutes.
- Meanwhile, while spaghetti is cooking, in a large skillet or saucepan, heat oil over moderate. heat, add onion and garlic and sauté until onion is tender and translucent.
- In a cup, mix water, cornstarch, bijol and oregano. Add to onion and garlic; and stir until sauce is slightly thickened. Season with salt (if using) and pepper.
- Add sardines and cook about 2 minutes. Add wine and stir to combine.
- Drain spaghetti and serve with the sardines.
Yield: 4-6 servings.