One might ask, "What's with all these recipes?" Well, you see, this blog is a record of stuff I do, so it's either recipes or my thesis-writing. No one wants to hear me whinge about my thesis-writing.
Anyway, it was an hour from lunch so I raided my kitchen for ingredients and put something together semi-randomly. I do this fairly often, but this particular dish was of a surprisingly legitimate quality.
Sardine Pasta Bake
Loosely adapted from this recipe.
Ingredients
1 can Ayam Brand Sardines in Extra Virgin Olive Oil and Green Peppercorns
1/2 cup plain Greek-style yoghurt
1 tbs tomato sauce
1/2 tbs dried thyme or oregano
Pinch salt
1-2 tbs shredded mozzarella cheese
1-2 tsp panko bread crumbs
Dash cayenne pepper
1/2 tbs butter
Preheat oven to 220°C. Alternatively, use a toaster oven (no preheating required).
Cook fusilli pasta in boiling, salted water until it just turns al dente. Drain and set aside.
Empty sardine can into a small bowl (do not drain). Use 1 tbs of the olive oil to grease the bottom and sides of a 750 ml capacity oven-proof dish. Split the sardines lengthwise in half and remove the vertebral bones. Arrange the fish evenly on the base of the oven-proof dish. Scatter the peppercorns over the fish. Place the drained pasta on top.
Mix yoghurt and tomato sauce until combined. Stir in the thyme and salt. Pour the sauce evenly over the pasta. Spread another 1 tbs of the olive oil from the can on top.
Sprinkle shredded mozzarella to cover the surface of the sauce evenly. Top with panko bread crumbs and cayenne pepper. Place butter in a chilled metal spoon. Working quickly, use your fingers to press the butter into flakes. Scatter the butter flakes evenly on top of the dish.
Bake in the preheated oven or toaster oven for 5-10 minutes, until the top is golden brown. Serve immediately.
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