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Dried spaghetti or linguine - 300 gms
Olive oil - 2 tbsp
Small white onion - 1 (minced)
Harissa - 1 tsp
fresh sardines - 6 (pan dressed)
Dry white wine - 1/4 cup
Tomato sauce - 1/4 cup
Kosher salt to taste


  • In a large pot of salted boiling water, cook the pasta until it is softened but is still hard in the center, about 5 minutes, or half of its normal cooking time.
  • Meanwhile, heat the olive oil in a large pan over medium low heat and cook the onion until very tender, about 10 minutes.
  • Stir in the harissa.
  • Add the sardines and cook for about one minute.
  • Turn and cook for 2 minutes.
  • Add the white wine, tomato sauce, and 2 tbsp of the water from the pasta.
  • Drain the pasta, reserving some of he water, and add it to the sauce.
  • Agitate the pan gently and cook, stirring occasionally, until the pasta is tender but not mushy, about 5 minutes.
  • if it seems too dry, add 1 or 2 tbsp of the pasta water.
  • Season with salt.
  • Serve immediately.
Harissa is a chile paste with garlic, coriander, and caraway. 

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Dondakaya Masala (Gherkins Masala) curry

Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste

For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp

Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.