New York Times

Sardine Pasta Puttanesca

Pasta puttanesca packs a punch, loaded with flavorful pantry staples like capers, olives, garlic, anchovies and red-pepper flakes. This version adds sardines and swaps the canned tomatoes for plump cherry tomatoes, which both bring meaty bites to this simple dish. It’s best in the summer, when the tomatoes are especially ripe and juicy. Keep the pasta quite undercooked, so it can become tender while simmering in the burst tomato sauce. The sauce will look thin at first, but just keep vigorously stirring and it will get glossy and emulsified.