>from wittlie at recipelu@@@@@
>Penne with Sardine Cream Sauce
>
>1 3 3/4-ounce can sardines, boned and drained
>6 tablespoons extra-virgin olive oil
>1 tablespoon capers in vinegar, drained
>2 tomatoes, peeled and seeded (see note)
>Handful of fresh basil leave s
>Salt to taste
>
> Mix sardines, oil, capers, tomatoes and basil in a blender until smooth
>and creamy. Add water if mixture is too thick.
> Boil a large pot of water. Add penne and salt. Cook until al dente,
>tender but firm to the bite. Drain pasta, mix with sauce and serve at room
>temperature.
> NOTE: To peel tomatoes, plunge into boiling water for 30 seconds to 1
>minute. Remove immediately and plunge into cold water. Skin should slip off
>easily. Serves 4.