Presto Pasta Night # 78: Sardines Linguine with Capers

My entry for this week’s Presto Pasta Night veers away from any pasta sophistication. It speaks of simplicity, hotness and subtlety. It’s your typical “just a matter of minutes meal”. When I woke up this morning hurriedly preparing for work at the same time tied with the responsibility of leaving the kids with yummy breakfast item, a picture of Sardines Linguine immediately crossed my mind. It is one pasta dish that perfectly fits my morning fix. After a quick check at the pantry and a swift confirmation that all the necessary ingredients are there, I decided to have this dish for our breakfast today. Moments later, I am already plating the pasta even before the clock calls me for work.

Let me share with you my Sardines Linguine with Capers, mildly spiced and hot but scrumptious at the same time. The salty notes of capers and the juicy character of tomatoes make a good marriage of flavours. The tasty Spanish Style Sardines created its distinct appeal. Overall, it’s scrummy and fuss free.


What you need:
250 g linguine (cooked according to package directions, drained and washed in cold water), 425 g whole peeled tomatoes (diced), 6 cloves garlic (chopped), 2 tbsps capers in vinegar, 225 g bottle of Spanish Style Sardines in Corn Oil (Mild Hot), ½ tsp dried ground whole basil leaves, salt and pepper to taste, 2 tsps olive oil

How to make:
Cook linguine according to package directions and set aside. Sauté garlic in a heated olive oil. Add whole peeled tomatoes and capers. Season with ground dried basil leaves, salt and pepper. Boil and simmer for 10 minutes or until the sauce is a bit reduced. Turn off the fire. Add ½ bottle of Spanish style sardines. Mash the sardines in the sauce and mix well. Stir in cooked pasta. Top each individual pasta plate with the remaining Spanish style sardines.

Check out Ruth Daniels' Once Upon A Feast for more must try pasta recipes.