The Amateur's Kitchen - Spanish-style Sardines on Linguine with Balsamic Dressing

Project: Eat, Live

     My photo of this dish in Instagram was liked by Ms. Meghan Erwin Hack, a professional food stylist and recipe developer based in Texas! Yay! Goes to show that I, wishfully thinking, have even a very miniscule chance of landing in the food industry (except for beer)? NAH! You might want to check her site anyway at www.stylemefoods.com for insights.

   With some little sharing too, the Saturday dates were fun! I always have a blast reuniting with good old friends ate Donna in Baguio and the college friends in San Fernando, and because I always have a hard time saying no and I'm so dying to meet them again, I had to travel back and forth from Baguio to see them all!

With ates Donna and Rosie on an Asian Food trip and luspak shopping in Baguio

With the college barkada on a late dinner at Max's and some singing sessions on the side

   Ah, them friends. I couldn't imagine dealing with the 2011-2012 catastrophes without them... I owe a lot to them.

   Anyway, back to the dish. Mom and I had the sudden craving to eat pasta after a very early Friday dinner. And because I was lazy cooking sauces and stuff, I did a very simple dressing instead for this very quick and simple dish. Bon appétit!


Spanish-style Sardines on Pasta with Balsamic Dressing

Linguine, or any pasta, as cooked in package directions
a can of spanish-style sardines, shredded and deboned, reserve oil
olive oil
balsamic vinegar
the juice of half a lemon
2 cloves crushed garlic
crushed basil leaves/dried basil
salt n' pepper
parmesan cheese


Cook pasta according to package directions. Drain, but not too dry.

In a jar, combine oil drippings from sardines, a dash of olive oil, a dash of half a lemon, garlic, basil, salt and pepper. Shake jar to emulsify.

Pour dressing over hot pasta and toss. Top with shredded sardines, a sprinkling of dried basil, and cheese.