Spanish Sardines Pasta Turned Pesto

Happy new year to all! In my blog entitled, One Yummy and Healthy Idea a Week: A Year-Ender Resolution I made mention of three foodie magazines introduced to me by my younger daughter, Ana Cristina. One of these is the Yummy Magazine featuring easy meals and simple dishes for mothers who have no time to cook.


Photo from Yummy Magazine

The whole magazine features pages full of "yummy ideas" including meal planning tips and tricks! I ended my post with an assurance that I will give you an idea of the meals I will be trying in my upcoming posts.Well, that's exactly what I will be doing right now and in the coming days! So keep coming and watching out to get experiential insights on these dishes :) Ready for now?

Let me start with Yummy's Olive Oil and Spanish Sardine Pasta recipe.

Yummy Magazine October 2012 issue page 18

Ingredients:

2 tbsps olive oil

2 tbsps reserved oil from bottled sardines

1 tbsp minced garlic

1/4 cup diced tomato

1 cup flaked Spanish sardines

5 cups cooked capellini pasta

salt and pepper to taste

8 sardine fillets for garnish

Steps:

In a large saute pan, heat olive oil and oil from sardines.
Saute garlic until fragrant.
Add diced tomatoes and toss quickly.
Add flaked sardines and cook for a minute.
Toss in cooked capellini pasta.
Season with salt and pepper.
Place two sardine fillets on top to garnish.

Serves 4. Yummy says the trick to this light and healthy dish is using the oil from the sardines bottle itself. And so I did! This can also be tried with either a tomato-based, or hot and spicy, or any of your favorite variety of sardines.

One Saturday morning, I had a taste of Pesto Spanish Sardines Pasta which Billy, my hubby and I ordered for breakfast at The Freedom of Espresso Coffee located at the Ground Floor of Pearl Drive Commercial Center, Fairview Avenue, corner Pearl Street in Quezon City. I liked the taste of sardines and pesto together that I told myself I'm gonna make one at home. Discovering the Olive Oil and Spanish Sardine Pasta recipe from the Yummy Magazine gave me a very strong affirmation to try the dish for the first time only that I gave my version an added flavor of pesto as Ayana Grace, my eldest daughter, and I are both fond of pesto dishes.

Oh, wait, aside from adding the pesto sauce, the few other modifications I made to Yummy's original recipe consisted of using ordinary instead of capellini (angel hair) pasta, and adding pitted black olives and sliced button mushrooms. The final twist was the garnish using a few fresh basil leaves on the serving dish.

Tada! Here's my Pesto Spanish Sardines Pasta which my family enjoyed for New Year's Eve!

Thanks to Yummy for its very simple and easy-to-make recipes. I'm sure your own family would love this either as an afternoon snack or meal. It would be a perfect partner to garlic bread or any buttered toast. Why don't you try it now? Then share in the comment box below what type of sardines you used or if you made your sardines pasta with or without pesto sauce?

And oh, please come and visit this site next week for more YUMMY ideas especially that Ana Cristina has brought home another issue of the magazine!

Till next post! Have a YUMMY treat to your loved ones and friends throughout the year!

Pesto Spanish Sardines Pasta: A Remake

There's a saying that goes, "One is enough, two is too much..." Uh uhhh, not for this!!! I'm referring to the Spanish Sardines Pasta which was my welcome post this year. My daughter, Ayana Grace, bought a bottle of pesto from the grocery store last month (she usually does...we seldom run out of pesto sauce in our cupboard) and I just wasn't able to resist making another try of the Pesto Spanish Sardines Pasta so here it is... Ingredients: 2 tbsps reserved oil from bottled sardines 2 tbsps olive oil 1 tbsp minced garlic 1/4 cup diced tomato 1 cup flaked Spanish sardines 1/3 cup Pesto sauce 1/4 cup pitted black olives 1/4 cup button mushrooms 1/2 kilo pasta noodles, cooked according to package instructions salt and pepper to taste Whole pieces of Spanish sardines (1 piece as topping per serving) Parsley for garnish Steps: In a large saute pan, heat oil from sardines. Add olive oil as needed. Saute garlic until fragrant. Add diced

Ensaladang Mustasa

It's back to work today, after five days of rest, something I've been looking forward to. As if the long Christmas holiday vacation was not enough :) Well, days just seem to fly so fast! Thanks to the additional non-working holidays brought about by the Pope's visit to my country, the Philippines. I had time to relax, stay at home, bond with family and yes, sort picture files in my computer. In between social networking, of course, I cooked for my family. With my husband home, there has to be fish and vegetables on the dining table. There was a bunch of mustasa (mustard) leaves left in the vegetable bin. What could be a better and perfect partner to fried fish than Ensaladang Mustasa (Mustard Salad)? Very simple and easy, here's how I did it. Ingredients: 1 bunch of mustasa leaves Rock salt 2 medium-sized tomatoes, sliced 1 small onion, sliced thinly 3 tbsps vinegar Iodized salt, ground pepper and sugar to taste Steps: 1. Cut mus

Ensaladang Alugbati (Malabar Spinach Salad)

This post appeared in my Facebook memories today. I'm glad it did! I featured this salad in my FB page a year ago. Alugbati (Malabar Spinach) Salad (Ensaladang Alugbati). This came up when I received for the first time this bouquet of alugbati from Erik, my officemate. He shares with us fruits and veggies fresh from his garden.

Garden Chef's Needle and Pen

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