I’ve been busy these past few weeks and I had no time to post some recipes. The heat is really exhausting and staying in the kitchen with the stove swithed on is unbearable. I’m not kidding. A simple movement in the kitchen really makes me sweat, which I hate so much.
While doing the grocery yesterday, I came across the canned foods section and saw those canned sardines on the shelves. I remembered my officemate who brought this spicy sardines pasta in the office and thought of cooking sardines pasta for Sunday afternoon snack. I grabbed two spicy sardines in tomato sauce and a bunch of parsley. I had a stock of canned tomatoes at home so these are all I need.
I cooked this dish last Mother’s Day and added a block of all purpose cream and it turned out really good. This recipe uses simple ingredients and humble cans of sardines. It just took me 45 minutes to complete everything. Best served with toasted tasty bread, plain or with garlic butter. A word of advice, use the toasted bread to wipe clean you plate.
400g Fettuccine Pasta, cooked according to package instruction
2 pcs 155g Spicy Sardines
2 Tbsp Olive Oil
1 tsp Dried Thymes
1/2 tsp Dried Oregano
6 cloves Garlic, chopped
1 pc Onion, chopped
400g Canned Tomatoes
2 Tbsp Sugar
salt and pepper to taste
Chopped Parsley to garnish
Scoop out the sardines from the sauce and reserved the sauce. Preheat oven to 250 degrees Celsius. Arrange the sardines in a baking pan and drizzle with olive oil. baked for 10 minutes. I used our oven toaster so I did not use our big oven. Cut into chunks or your desired size. You can also fry the sardines if you don’t want to bake it. By baking or frying the sardines, this give the sardines a solid chewable texture compared when you add it as is, soft tender body.
Heat the sauce pan over low heat and add the olive oil while it’s still at room temperature. Add the dried thyme, oregano and garlic. By this time, the oil is not yet hot. Let the oil absorb the flavors of the dried leaves and garlic over low heat. When the garlic smells cooked, add the chopped onion, stirring occasionally until translucent.
Add the sauce from the canned sardines and the canned tomatoes. Stir and mash the tamotoes. Add sugar and season with salt and pepper. Simmer for 15 minutes over low heat. You can add more sugar if you want to balance the acidity of the canned tomatoes.
Add the chopped baked sardines and chopped parsley and simmer for another 10 minutes. Mixed with the fettuccine pasta and serve.