This sardine and mushroom pasta recipe is more Italian but canned sardines are a staple in most Filipino kitchens. Our past experiences in calamities, typhoons, etc. made us unconsciously always-prepared that there is a permanent 6 pack of sardines on our shelves. It’s also a breakfast favorite: think sautéed in onions and tomatoes over hot garlic rice. Since friends are always asking for an easy pasta dish and this is my go-to dish, I’m using reserved sardines for this recipe. It’s a quick and delicious weeknight menu so I suggest you fill your pantry with the rest of the ingredients like canned olives, capers, tomatoes and mushrooms.
Always use high quality pasta, durum wheat semolina, and taste the difference in your dish. Cooking it al dente is a definite must! Cut the cooking time of your pasta in boiling water, and finish it off in the sauce will also help absorb a lot of that flavorful goodness. Make sure to add a bit more pasta water while mixing to keep the sauce from getting dry. Finish it off with freshly grated parmesan and you are good to go.
- 300g spaghetti pasta
- 3 tablespoons olive oil
- ½ bulb garlic, chopped
- ½ cup mushrooms, sliced
- 1/4 cup black olives, sliced
- 1/4 cup capers
- 1 ½ cup canned crushed tomatoes
- 1 cup pasta water
- 4 pieces canned spanish sardines
- 1 teaspoon salt
- Parmesan cheese, grated
Cook 300g spaghetti pasta 1 -2 minutes less according to package directions.
Sauté garlic in olive oil until golden.
Add mushrooms and cook for 2 minutes.
Toss in olives and capers in pan.
Add crushed tomatoes and pasta water. Bring to a boil then lower to simmer for 15 minutes.
Toss in spanish sardines and mix well into sauce to flake into pieces.
Season with salt.
Toss pasta into sauce.
Serve with grated parmesan cheese.