Dumped this gorgeous tin of Patagonia sardines in tomato sauce on to a pan to warm them up, then tossed them with cooked spaghetti noodles and finished with grated parm and black pepper. The olives and capers were a lovely addition, this was super flavorful and satisfying!
If anyone saw my post earlier asking which tin to make with pasta, you should know: I’m saving the ‘dines and beans for good crusty bread since a couple people specifically said that would be a solid pairing.
See you next time!
Ancient-Chinglish
Latin for “eat mother”
😵💫
IsmaelRetzinsky
This is what I’ll call the maître d’ at seafood restaurants from now on.
4 Comments
Dumped this gorgeous tin of Patagonia sardines in tomato sauce on to a pan to warm them up, then tossed them with cooked spaghetti noodles and finished with grated parm and black pepper. The olives and capers were a lovely addition, this was super flavorful and satisfying!
If anyone saw my post earlier asking which tin to make with pasta, you should know: I’m saving the ‘dines and beans for good crusty bread since a couple people specifically said that would be a solid pairing.
See you next time!
Latin for “eat mother”
😵💫
This is what I’ll call the maître d’ at seafood restaurants from now on.
Solid prep for mater sauce.