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)
- pasta noodles (penne, fusilli, spaghetti pasta)
- fresh basil leaves (chopped)
- onions (minced)
- garlic (minced)
- tomatoes (minced)
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?
- First, prepare all of your ingredients.
- 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.)
- 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.
- Once everything is done (noodles included), drain it, and heat up your pan in preparation for a little bit of sauteeing.
- 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.
- Pour in the drained pasta noodles. Lower the heat, since we want to avoid overcooking the ingredients and having the noodles all saggy.
- Put in the mixture, next.
- Then the olives and capers. (No salt will be required since both olives and capers will do the trick.)
- Lastly, dazzle the whole thing with freshly chopped basil leaves for that extra flavor.
- Serve with wine or a bottle of beer.
There you go. Let me know how yours turned out. 🙂