Name: Canned Sardines Spaghetti - Recipe for 1
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 person
Ingredients: canned sardines in olive oil (half can or 60~70g); 1 garlic clove - grated; 1 tbsp olive oil; 1 dried chili; 50 to 60g mozzarella cheese - cut into small pieces; 100g spaghetti; For the garnish :; Leek (cut into julienne) or basil leaf

October 17, 2020

Canned Sardines Spaghetti – Recipe for 1

Canned Sardines Spaghetti - Recipe for 1

Persons

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Canned Sardines Spaghetti - Recipe for 1

Ingredients

canned sardines in olive oil (half can or 60~70g)
1 garlic clove - grated
1 tbsp olive oil
1 dried chili
50 to 60g mozzarella cheese - cut into small pieces
100g spaghetti
For the garnish :
Leek (cut into julienne) or basil leaf

Instructions

1. Transfer sardines into a bowl (also add the oil from the can) and mash them with a fork. Add grated garlic and mix. Set aside.
2. Cook your spaghetti, according to the package instructions, adding 1 tsp salt. Keep about 1 cup of the boiled water for later.
3. In a frying-pan, heat 1 tbsp olive oil, then place dried chili and sardines mixture. Cook lightly then remove once from the heat.
4. Add the cooked spaghetti and turn the heat back on. Sprinkle a dash of salt, the cup of hot water from the boiling pot in #2 and mozzarella cheese. Mix while you heat it all up again lightly.
5. Serve with a basil leaf or julienned leek on top!

March 24, 2019

Eggplant and minced beef sauce spaghetti

Persons

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Eggplant and minced beef sauce spaghetti

Ingredients

1 eggplant (about 300g) - cut into 1cm cubes
2 garlic cloves - finely chopped
2 onion - roughly chopped
350g ground beef
100ml white wine

Ingredient A

2 tbsp tomato paste
1/2 tsp soy sauce
1 beef stock cube (10g)
2 diced tomato can (400g x 2)
2 tsp white sugar
2 tbsp ketchup
a dash of salt
1/2 tbsp maple syrup
250g mozzarella cheese (as much as you want) - cut into small chunks
1 pack of spaghetti or your preferred pasta (500g)
Olive oil to cook

Instructions

1. In a skillet (or cooking pan) add 2 tbsp olive oil and stir-fry eggplants until wilted. Transfer into a plate and set aside.
2. In the same skillet (or cooking pan), heat another 1 tbsp olive oil and fry the garlic until fregrant. Add onion and cook until the onion is wilted.
3. Add ground beef and white wine, cook until the meat is no longer pink.
4. Add the ingredients A and bring it to boil. Cover and simmer for about 30 min.
5. Uncover and and maple syrup, simmer another 10 minutes.
6. About 10 minutes before the sauce is finished cooking, bring a large pot of salted water to the boil then cook pasta according to package directions, check for doneness a few minutes before the suggested cooking time.
7. Take the sauce off from the heat and toss in the cooked pasta. Add mozzarella cheese and lighlty mix together.
8. Sprinkle parmesan cheese over the spagettie and serve straight away.

June 26, 2018

Eggplants and Bean sprout pasta sauce

Eggplants and Bean Sprout Pasta Sauce

Persons

Ingredients

2 eggplants (about 500g) - cut into small cubes
250 to 300g bean sprout - roughly chopped
1 onion - roughly chopped

- Ingredient A -

1 tsp fine salt
2 tbsp tsuyu

- Ingredient B -

20g butter
150g sour cream
dash of salt to taste
Any pasta for 5 people (about 500g)

Instructions

1. In a skillet, heat 2 tbsp oil and fry eggplants, onion and bean sprout until wilted. Add ingredients "A" to season. Let it to cool to room temperature.
2. Transfer to your food processor, pulse a few seconds at a time, until smooth or the desired consistency.
3. Transfer the paste mixture into a skillet. Turn the heat to medium-high and bring it to boil, then add butter and sour cream. Mix with boiled (cooked) pasta to serve.

May 28, 2018

Quick spaghetti with leeks

Ingredients

3 garlic cloves - finely chopped
1 to 2 leek - cut into julienne
120g brown mushrooms - chopped
200g bacon

- Ingredient A -

20g butter
3 tbsp tsuyu
15g white sesame
dash of salt
500g spaghetti or any other pasta

Instructions

1. In a skillet, heat 2 tbsp oil and fry the garlic until fragrant. Add bacon and mushrooms. Fry until bacon is no longer pink. Turn off the heat and add the leek.
2. Meanwhile, put the pasta into the boiling water and cook according to the instructions on the pack until they are al dente.
3. Add the cooked spaghetti into the skillet from #1 and heat over medium-high. Add all the ingredient A to season and stir until combined.

April 13, 2018

Leek pasta paste

Persons

Ingredients

5 leeks - cut into small pieces
5 garlic cloves - cut in slices
30g cashew nuts or pistachio

- Ingredient A -

1 tsp fine salt
1 tsp ginger powder
2 tbsp white wine or cooking sake
1 tbsp sweet soy sauce
1 tbsp soy sauce
3 tbsp sesame
1 cup of hot water in which you boiled pasta
dash of salt to taste
3 tbsp sesame oil
any pasta for 5 people
some parmesan cheese

Instructions

1. In a frying-pan, heat the oil and fry the garlic until fragrant. Add the leek and nuts until wilted. Add all ingredient A to season. Let it cool to room temperature.
2. Transfer into your food processor, pulse a few seconds at a time, until smooth or the desired consistency. Add sesame oil and mix.
3. Transfer the mixture into a skillet and add the cup of water(the one in which you boiled the pasta). Add some salt to taste.
4. Serve with spaghetti or any other pasta of your choice! Sprinkle some of parmesan cheese if you like.

March 24, 2018

Wafu cream sauce for pasta

Persons

Ingredients

300g brown mushrooms
3 garlic cloves - finely chopped
1 tbsp sesame oil
1 onion - cut into small pieces
1 leek - cut into small pieces
40g cashew nuts

- Ingredient A -

1 tsp fine salt
1 tbsp white wine or cooking sake
25g butter
2 tbsp soy sauce
2 tbsp balsamic vinegar
1/2 tsp sugar

- Ingredient B -

200g sour cream
320g milk
2 tbsp heavy cream
1/2 tbsp mustard
500g pasta (your choice)

Instructions

1. In a frying-pan, heat 1 tbsp sesame oil and fry garlic until fragrant. Add mushrooms, onion, leek and cashew nuts. Cook until wilted.
2. Add all the ingredient A to season. Let it cool down to room temperature.
3. Put into food processor, pulse until the mixture resembles coarse crumbs.
4. Transfer to skillet or wok and add the ingredient B. Simmer for about 2 to 3 mins, stir often in order to keep it from burning.
5. Toss hot pasta with the sauce.
Serve hot!