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Tuesday, November 8, 2011

Recipe: Farfalle with Spanish Sardines and Olive Oil

This recipe is actually an offshoot of a co-worker's recipe. Her's had fried eggplants in it but since my family is not very fond of eggplants (even more of the fried kind) I decided to omit and load on garlic instead which they really love. This was again experimental since it was my first time to try the recipe but I'm glad that it turned out great. I served this when some relatives and friends came over to join us for trick or treating in our village and I'm happy they all went home with happy tummies.

What you will need:

350g Farfalle pasta, cooked per package directions
2 small cans of spanish sardines (deboned and flaked using a fork)
1 head of garlic, finely minced
1 medium white onion, chopped finely
5 medium plump tomatoes, chopped
1/4 cup olive oil
about 10pcs of fresh basil leaves, torn into small pieces
Parmesan cheese
Salt and Pepper for seasoning

How I did it:

1. Saute onion, garlic and tomatoes (I do it in this order usually and I make sure I don't burn any of them) in olive oil.
2. Add spanish sardines and the rest of the olive oil.
3. Season. (I skipped this in my recipe because I usually make sure that the pasta is already seasoned well)**
4. Add basil and toss over cooked pasta.
5. Garnish with parmesan cheese.
6. Serve with a smile.

This recipe can feed 6-8 hungry stomachs. And I think this was the first recipe that I cooked where I spent less than P150 to feed that much people.

**By well-seasoned I meant cooking it in pasta water that taste similar to seawater (I got this tip from a cooking show that Cibo owner Margarita Fores once guested in).

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