Spanish Sardines Pesto Pasta

For  someone who has a mom for a kitchen ninja, it can be a bit nerve-wrecking to recreate a dish and have her critique my own ensemble. But then again, there’s a first time to everything, right? And having earned her elusive seal of approval after 3 months of grueling experimentation, I now present to you, my take, on the Spanish Sardines Pesto Pasta. ENJOY!


  • olive oil
  • spanish sardines in olive oil (spicy)
  • Filippo Berio pesto sauce
  • pitted black olives (sliced)
  • capers
  • pasta noodles (penne, fusilli, spaghetti pasta)
  • fresh basil leaves (chopped)
  • onions (minced)
  • garlic (minced)
  • tomatoes (minced)

Friendly Reminder:

Please be advised that I am not really into measurements, which means, I get over the top with the onions/garlic/tomatoes ratio and just play things by ear, depending on my muscle buoyancy that day. I am no chef, nor do I aspire to be one. I just happen to enjoy cooking my own baon to work since I want to eat with style and save money at the same time 🙂

How to get started?

  1. First, prepare all of your ingredients.
  2. Heat your pan or bowl with a drizzle of olive oil and sprinkle of salt then lay your pasta noodles in there. (Fusili usually cooks for about 10-15 minutes, penne longer than that. So keep checking your bowl.)
  3. While your pasta is cooking, chop the ones that needs chopping and pre-mix the pesto sauce with the squashed spanish sardines in one bowl. Put a little bit of olive oil into the mixture to avoid drying and clumping of the mixture.
  4. Once everything is done (noodles included), drain it, and heat up your pan in preparation for a little bit of sauteeing.
  5. Use olive oil and put in your garlic first. Wait until it gets a tad bit brownish then put in the onions and tomatoes, next.
  6. Pour in the drained pasta noodles. Lower the heat, since we want to avoid overcooking the ingredients and having the noodles all saggy.
  7. Put in the mixture, next.
  8. Then the olives and capers. (No salt will be required since both olives and capers will do the trick.)
  9. Lastly, dazzle the whole thing with freshly chopped basil leaves for that extra flavor.
  10. Serve with wine or a bottle of beer.

There you go. Let me know how yours turned out. 🙂


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