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Tagliatelle with Sweet-and-sour Sardines

Giorgio Locatelli suggests a hearty take on this classic dish of marinated sardines, bulked out with homemade pasta.

By bbcfood · From Open Recipes · 14 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 29,058 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

Tagliatelle with Sweet-and-sour Sardines

Serves 4

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Garlic + oniontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Olive + garlictop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  3. Olive + rosemarytop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together2,590 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Rosemary + clovetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together519 recipes

    Shared aroma: estragole (anise, licorice).

  5. Rosemary + garlictop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together2,180 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (olive, rosemary, pepper, garlic, clove, flour, white wine):

  1. Eggplantbetter flavor fit
  2. Shallotbetter flavor fit
  3. Kalebetter flavor fit
  4. Onionthe original

Fit is the average pairing score against olive, rosemary, pepper, garlic, clove, flour, white wine. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).