Sardines of the Times

In The New York Times, Tejal Rao writes about canned fish. Among them, sardines:

Good canned fish can be eaten just the way it is, dripping with olive oil, but I like a tin’s worth of sardines seasoned with plenty of lemon zest, soft oregano leaves and some fried bread crumbs, broken up a bit and warmed all the way through as it’s tossed with cooked spaghetti, olive oil and maybe a ripe tomato, squashed between my fingers.

I’ve done sardines and pasta with garlic, parsley, and red-pepper flakes. The oregano is new to me. Must try.

Again and again, Matt Thomas’s Sunday Times digests point me to items I would otherwise miss — like these sardines. Thanks, Matt.

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July 25: I made this dish last night, minus the tomato. Pretty bland. Some suggestions: add salt, pepper, and lemon juice, and be prepared to use more oregano than seems plausible. I think that thyme or lemon thyme might be a good substitute for oregano.

Related reading
All OCA sardine posts (Pinboard)