I have not fully migrated my posts from Typepad to WordPress yet. I like doing it manually and deciding whether a post should be carried over or not. This particular post, one of the recipes I posted on my blog pre-cooking school days, I’ve decided to post anew. It’s another recipe you can try and serve for New Year’s eve dinner should you decide to do the cooking yourself and celebrate at home.
As a kid, I was a picky eater. I ate pasta without the sauce and preferred to enjoy the starchy goodness of plain pasta (I still do). I can’t exactly recall the time when I got accustomed to eating sauced up pasta dishes, but when I first got to try pasta with sardines in red sauce, I absolutely loved it! It was when I realized pasta is not only served with tomato sauce and ground meat!
It’s time to recover from the Christmas festivities and start preparing for the New Year! Below is my recipe for Fusilli Sardines Pasta with Sun-dried Tomatoes for this weekend’s communal dining experience as we welcome 2018. I love cooking with fusilli pasta because the sauce and other ingredients slide in the ridges which adds more flavor to every bite!
- 250 g uncooked fusilli pasta
- 3 pieces spanish style sardines (sardines in olive oil)
- 1 tbsp. olive oil
- 2 cloves of garlic, minced
- 1 small red onion, chopped
- 3 pieces of sun-dried tomatoes, sliced
- 1 tbsp. chopped basil
- 1 tbsp. chopped parsley
- 1 tbsp. sliced black olives
- 3 pieces of capers
- 1 cup of tomato sauce
- Parmesan cheese, grated
- Bring to a boil a pot of salted water.
- Add the pasta and cook according to package instructions. Drain water and then set aside.
- In a pan, sauté garlic and onions in olive oil until garlic starts to brown and onions start to turn translucent.
- Add the sun-dried tomatoes and continue cooking for about 5 minutes.
- Add in the sardines and break them into small pieces.
- Pour in the tomato sauce and add in basil, parsley, black olives, and capers.
- After all the ingredients have been mixed together, add the cooked pasta and mix it well with the red sauce.
- Plate the pasta and top it off with grated Parmesan cheese, chopped basil and parsley.