Sardine Pasta – with home-made croutons

Grant from Grant Haworth - Barfoot & Thompson

*Note this is a good base recipe. You can use it to create other dishes – simply swap out the sardines for salmon, or bacon or tuna or for vegetarian options use lentils or beans or similar Ingredients
Serves 2-4

Method
Using a bread knife slice a cup of old bread into small cubes.
Place the bread cubes into a frying pan with olive oil or butter and heat through on a low heat – the oil or butter needs to coat the cubes on each side.
Season with your choice of dry herbs & salt & pepper
The herbs I used were basil and dill but experiment & get creative, use other dry herbs and seasoning of your liking – Load in the flavour.
Once crispy – Transfer into a bowl and put aside

While you are cooking the croutons - Add water into a pot that is large enough to cook the pasta. Add a pinch of salt and bring to the boil. Add the pasta and cook to just soft but firm (al dente)

While the pasta is cooking, add into the now seasoned frying pan 1 small diced onion, several cloves of chopped garlic, olive oil or butter and cook through.
Once cooked flavour with the same dry herbs (basil and dill) and any other seasoning of your choice.
Add in a portion or all of the sardines (including the sardine oil which is full of flavour)
Add hot sauce to taste and If you have any fresh herbs or spinach greens on hand stir them in – get creative.

Once the Pasta is cooked use a set of tongs to add the pasta to the ingredients in the frying pan. Then mix everything together using the tongs, coating the pasta in the sauce.

Serve into a bowl or plate , season with salt and pepper and a squeeze of lemon or lime.
Sprinkle the croutons on top

Bon appetite – Enjoy

Grant Haworth – Barfoot & Thompson Milford